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Rhubarb and ginger is a well-loved combination, the sourness of rhubarb is tempered in this easy recipe with the addition of sugar and the spicy warmth of ginger. Made using only a few ingredients, this rhubarb and ginger jam is a great edible gift, especially when packed in pretty sterilised jars. See method
of the reference intake Carbohydrate 27.8g Protein 0.3g Fibre 0.6g
Rhubarb and ginger is a well-loved combination, the sourness of rhubarb is tempered in this easy recipe with the addition of sugar and the spicy warmth of ginger. Made using only a few ingredients, this rhubarb and ginger jam is a great edible gift, especially when packed in pretty sterilised jars.
Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
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