Wash the rhubarb under cold running
water and slice into 2cm pieces. Tip into
a large ceramic or plastic bowl and add
the jam sugar, lemonzest and juice, and
chopped stem ginger. Finely grate the
peeled ginger directly over the rhubarb.
Stir the mixture thoroughly, cover
loosely with cling film and leave to one
side for about 2 hrs to allow the sugar
to dissolve into the rhubarb juices. You
may need to stir the mixture occasionally
to encourage this process along.
Pop a few saucers in the freezer. Scoop
the fruit and all the sugary juices into
a preserving pan and set over a medium
heat. Stir until the sugar has completely
dissolved, and bring to the boil. Continue
to cook at a fairly swift pace until the
rhubarb is really tender and the conserve
has reached setting point – this should
take about 10-15 mins.
To test for a set, drop ½ tsp of the
jam onto a cold saucer, leave it for
30 secs, then gently push it with the
tip of your finger. If the jam wrinkles the
setting point has been reached. If not,
continue to cook for a further couple
of minutes and test again.
Remove the pan from the heat
and leave to one side for 2-3 mins
before pouring into sterilised jars. Seal
immediately and label with the date
once completely cold.