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Rhubard & Ginger Jam

Submitted by sam from worthing 11 June 2009

Setting point see my comments on my strawberry jam recipe or delias notes. good to eat after one month.



1.5 kg rhubarb (prepared weight),1.5kg sugar,juice of 3 lemons,25g root ginger (bruised and wrapped in a muslin bag).


was and trim the rhubarb and cut into small chunks. Place in alternate layers in a deep bowl with the sugar, add the lemon juice...and LEAVE for 8 hours or overnight.

Put the contents of the bowl in a big pan with the bruised ginger (bash it with rolling pin). Bring the whole mix to the boil and boil rapidly until setting point has been reached.

The jar into warm sterilised jars.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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