|December 20, 2005||Posted by Secretary under Recipes||
For each 1lb of rhubarb allow:-
- 1lb sugar
- ½ teaspoon of ground ginger
- finely grated rind of ½ lemon.
Cut rhubarb into short lengths and place into preserving pan with sugar, ginger and lemon rind.
Let the contents come very slowly to the boil, stirring occasionally. Boil until the jam sets when tested on a cold plate. Pour into clean, warm jars. Cover closely and store.