04 January 2013,02:30 by
Ponmathi Srilekha.S

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Makes :
1.5 Kilograms

Preparation Time :
1 day

Cooking Time :
30 minutes

Preparation Method :

  • Put the rhubarb in a large bowl in alternate layers with the sugar and lemon juice, cover and leave overnight.
  • Next day, bruise the root ginger slightly with a weight or rolling pin, and tie it in a piece of muslin.
  • Put the rhubarb mixture into a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15 minutes.
  • Remove the muslin bag, add the preserved or crystallised ginger and boil for a further 5 minutes or until the rhubarb is clear.
  • Test for a set and, when setting point is reached, take the pan off the heat and skim the surface with a slotted spoon. Pot and cover the jam.


  • 1 kg trimmed rhubarb, chopped
  • 1 kg sugar
  • Juice of 2 lemons
  • 25 grams fresh root ginger
  • 100 grams  preserved or crystallised ginger, chopped

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