Rhubarb makes a good jam. We make this version of rhubarb jam with the added sparkle of crystallised ginger which plays off the low hum of smokey Earl Grey tea (though you can use plain Earl Grey too).
Serves 3 x 200ml jars
500g rhubarb, trimmed and cut into 1 inch chunks
500g granulated sugar
100 mls smokey Earl Grey tea (made with 1 tbsp tea leaves)
1 piece preserved ginger, chopped finely
Juice of 1 lemon and zest of 1/2 lemon
1. Place the rhubarb, sugar and Earl Grey tea in a large heavy-bottomed saucepan. Turn the heat to low to warm the sugar and fruit, then after a few minutes turn up the heat to medium. Stir to melt the sugar and stop it sticking. Add the preserved ginger, half the lemon juice and the lemon zest.
2. Turn up the heat to high. Boil the mixture hard for 10-12 minutes, stirring frequently to stop it catching, until the rhubarb is soft and the mixture is thick ( a sugar thermometer should register 106C). Add the rest of the lemon juice to brighten the jam. Pot into warm jars and seal immediately. (You can eat some of it now from the saucepan, warm on buttered toast!).