Rhubarb and Ginger Mint Preserve Recipes

Ingredients :

4 lb rhubarb

1 cup water

juice of 1 lemon

2" piece fresh ginger root, peeled

6 cups sugar

2/3 preserved ginger in syrup, drained and chopped

2-3 tbsp very finely chopped ginger

mint leaves

Method :

Wash and trim the rhubarb, cutting it into small pieces about 1" long.
Place the rhubarb, water and lemon juice in a preserving pan and bring to the boil.
Bruise the pieces of fresh ginger root and add it to the pan.
Simmer, stirring frequently, until the rhubarb is soft and then remove the ginger.
Add the sugar and stir until it has dissolved.
Bring the mixture to a boil and boil rapidly for 10-15 minutes, or until setting point is reached.
With a metal slotted spoon, remove any scum from the surface of the jam.
Add the preserved ginger and ginger mint leaves.
Pour into sterilized glass jars, seal with waxed paper circles and cover with cellophane lids secured with rubber bands.
Decorate with brown paper raffia.

Makes about 6 lb

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