Rhubarb Ginger Marmalade

1. 1

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

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.