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Rhubarb & Ginger Jam
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Yield: 1.4 kg. Put the rhubarb in a large bowl in alternate layers with the sugar and lemon juice. Cover and leave overnight. Next day, bruise the ginger root slightly with a weight or rolling pin, then tie it in a piece of muslin. Put the rhubarb mixture into a preserving pan with the muslin bag and bring to the boil. 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 the setting point is reached, take the pan off the heat and skim the surface with a slotted spoon. Pot and cover the jam.
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