Rhubarb Ginger Marmalade

Layer cut rhubarb and sugar in a pan and let sit overnight.

When ready to cook, add in the peeled ginger root. If you don’t peel it you can tie it up in cheesecloth.

Bring to a hard boil over high heat and boil 15 mins.

Test using a small amount of jam on a cold plate to see if the consistency is right. I do this by putting a small plate in the freezer while boiling, put a small amount of jam on the plate and put back in the freezer for a minute.

When jam stage is reached, add in chopped candied ginger and pour into sterilized jars and seal.

Yield: Approx 6-7 cup jars

Note: Depending on the type of rhubarb you’ll get a jam in colour of light green to light red. If you’re using a more green coloured rhubarb you might want to add a small amount of red food colouring if the green colour might be off-putting to some.