Wednesday, 19 December 2012

Rubarb and ginger Jam

I like jam but quite often it can be a little too sweet. This jam is perfect. The rhubarb adds a natural tartness and the ginger gives it warmth. If you are a ginger sceptic or have ever been put off by overpowering pure ginger jam, don't let this prevent you from trying this. It is so good I am not wanting to give it away, the original plan, and I am going to have to make more.

Thankfully it is rhubarb season now, and the forced rhubarb around at this time of year results in a beautiful sherbet pink coloured jam.

If you have never made jam before, don't be scared, this jam is neither difficult nor time consuming and the result is well worth it.

The recipe can be found on the bbc good food website and I urge you to give it a go.

Myself and the boyfriend tried some on home-made buttermilk scones and declared it truly delicious!


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