Rhubarb and Rosemary Jam

Method

• step 1

  Cut the Rhubarb into chunks and put on a low heat with the sugar.

• step 2

  When the sugar has dissolved turn up the heat and add the rosemary, juice of half a lemon and a good splash of ginger cordial.

• step 3

  When the sugar has dissolved turn up the heat and

• step 4

  Boil for about 15 mins until it has reached setting point (about 110c or test by putting a saucer in the freezer and dipping a bit of the mix onto the plate. If after 2 mins the top has wrinkles after prodding then it is ready, if not keep cooking.

• step 5

  Allow to cool for 15 mins then pour into sterilized jars