Rhubarb and ginger jam

Do you have lots of rhubarb growing in the garden? And you might not be a big fan of baking. Then this is a great recipe for you! This jam isn’t too sweet as the ginger adds a little heat to it. My sister in law loves this jam, actually many in my family do. So whenever I go to Sweden, I always have a few jars in my suitcase. Lovely on toast or I actually prefer it with crackers and cheese:)

Here’s what you need for 2 smaller jars

500 grams of washed and chopped rhubarb

375 grams of granulated sugar

Juice form 1/2 a lemon

About 25 grams of crystallised ginger, chopped in small pieces

Small piece (about 2-3 cm) fresh ginger, peeled and grated

Start by sterilising the jars. Place them in the oven at 100 degrees for 30 min.

Add all ingredients to a saucepan and mix around. Bring to boil and stir time to time to make sure it doesn’t burn. Keep boiling until the jam is thick and you’ve reached setting point. This usually takes about 15 min.

Pour into sterilised jars

Lovely on cheese scones or with crackers and cheese