"Virginia Tadrzynski" < wrote in message
>
>>
> forget the buckle, get me the rhubarb ginger jam recipe!
> -ginny
>
Hi Ginny

Spoke with neighbor and she used Val's recipe (below) EXCEPT she used ground
ginger instead of grated fresh root ginger. She used half teaspoon per lb of
jam. When the jam had reached set point, she added more to taste, but can't
remember how much.
I've just started mine using 3.5 Kilos each of fruit and granulated = 15lb,
so I've started with 7 tsp of ground ginger. I've seen recipes with ground,
fresh and crystalised, so it's down to personal taste.
This is supposed to be my day off!! Must fly - better start stirring etc.
http://www.allotment.org.uk/recipe/1...r-rhubarb-jam/

Bertie