Rhubarb and Ginger Jam, Happiness in Jar

Hello all! In this episode, I am making rhubarb and ginger jam. I received a kilo of fresh pink rhubarb from our friend’s garden, and I am turning it into a delicious jam that is perfect on toast, or on freshly baked scone or even on top of yogurt or porridge! Hope you enjoy watching my video and relax for 10 minutes. Find me on Instagram;   / paris_little_life   _______ Rhubarb and Ginger Jam Ingredient: 1 kg pink rhubarb 1 kg jam sugar with added pectin Zest and juice of 1 lemon 100 g stem or crystallised ginger, grated Method Wash the rhubarb and sliced into 2cm pieces. Tip into a large pan, add the jam sugar, lemon zest and juice, and grated stem ginger. Stir the mixture, cover, and leave to one side for 2 hours to allow the sugar to dissolve into rhubarb juices. Set the pan over a medium heat. Bring to boil and stir occasionally until the sugar has completely dissolved. Continue to cook until the rhubarb is tender, and the jam has reached setting point. This takes about 20 minutes. Remove the pan from the heat and leave aside for 5 minutes before pouring into sterilised jars. Seal and label. Enjoy it with friends and family!