"Bertie Doe" <wrote in message

>
> "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

Update : it's cooled nicely, but it's a little bit more runny than the jams
that 'next door' made last year. I must admit it did take 'for ever' to get
to set point, maybe 25 minutes from first boil. She thinks maybe 15lbs was
too big a batch to do at once. Perhaps I should have done 3 x 5lb, this
might have injected more heat into the pan. Anyway the taste was great.

Bertie