For a better taste and better price – buy food that is in Season.
Fresh from the Garden here in Ballyknocken House is our Rhubarb – we just love that tangy flavour.
The below recipe is one of my favourites – just delicious on home-made scones.
Rhubarb & Ginger Jam
Makes 2Kg / 4 ½ lb
1.35kg / 3lb rhubarb
1.35kg / 3lb granulated sugar
1 ½ tsp / 7 ml ground ginger 1 tbsp / 15 ml water Juice of 1 lemon Put a saucer in the fridge. Put the rhubarb, ginger, water and lemon juice into a saucepan. Bring to the boil and simmer gently for ten minutes. Remove from the heat and add the sugar, stirring until it dissolves. Return the saucepan to the heat and bring to the boil. Continue a fast boil for 10-15 minutes. During this time, skim off any froth that rises to the surface. Remove the saucepan from the heat and put a small amount of the jam on the cooled saucer. Return it to the fridge and when cooled, do a test by running your finger through the centre of the jam. If the surface wrinkles and the two halves of jam remain separate, then the jam has reached setting point. If not, put another saucer in the fridge and the saucepan back on the heat for five minutes. Repeat the test until you reach a set. Pour the jam into warm sterilized jars and seal immediately. Allow to cool. Store in a cool, dark area.
This keeps for weeks and is nice as a homemade gift idea to bring to friends and family.