An Afternoon of Spices and Aromas. I owe my late grandmother an apology. One of her favourite phrases ‘Ginger is good for you’ came back to haunt me recently when I decided to make some Rhubarb and ginger jam. I had decided I did not like ginger, when I was seven, after biting into a piece of the fresh ginger root that Gran used as a spice when making her rhubarb jam. Last week, however, tucking into delicious scones and a selection of jams at a friend’s coffee morning, I discovered that not only did I adore the combination of rhubarb and fresh ginger but it was very addictive! So I decided to find out more about rhubarb and of course ginger! The first surprise was to discover rhubarb is a perennial vegetable although it is usually used in jams and desserts! It was thought to have medicinal effects in ancient China. Ginger is mainly grown in Australia, India, China and Africa. It is aromatic, zesty and spicy so naturally adds great flavour to food. But it also has therapeutic properties and has anti- oxidant and anti- inflammatory effects. I decided to make my own rhuburb and ginger jam using a combination of recipes and tips from Rachel Allen, Good Housekeeping Recipes and A Family recipe.
2 lbs sugar ( I used 4oz less as it would be very sweet)
3 tabsp of freshly grated ginger
Juice 2 or 3 lemons
or 3 oz water
Put on low heat to dissolve sugar and then boil for 15 – 25 minutes until set . Put in heated sterilised jars.