rhubarb and ginger jam mary berry

rhubarb and ginger jam mary berry

rhubarb and ginger jam mary berry

It is easy to make ginger and rhubarb jam and it tastes great on toast. This makes 3 small jars and one large.

Basic ingredients for rhubarb and ginger jam mary berry

  • 450g/1lb Rhubarb
  • 450g/1lb Sugar (I used granulated)
  • 1 teaspoon ground ginger OR 2-3 tablespoons preserved or crystallized ginger finely chopped
  • 1 tbsp of lemon juice (do NOT add if you are using sugar with added sugar).

How to make rhubarb and ginger jam mary berry

  • Clean the rhubarb, and remove any impurities. The rhubarb should be cut into 1.5cm pieces (about half an inch).
  • Combine the rhubarb with the sugar and lemon in a bowl. Mix well. Remember If you are using ginger, add it now. Allow it to stand for approximately 2 hours. Place the contents of the bowl in a large saucepan or preserving pan. To dissolve the sugar, heat the mixture on medium-low heat. After the sugar has been dissolved, bring the mixture to a boil and heat it until it reaches the setting point (watch the video to learn more).
  • Add the mixture to the warm jars. To seal the jars, place a waxed paper or plastic disk with the wax facing down. Secure the lid and wipe the sides clean.
  • eat and enjoy.

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