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Ingredients

  • 1 Kg Rhubarb
  • 1 Kg Jam sugar
  • 1/2 Lemon
  • 2-3 Sprigs fresh Rosemary
  • 1 splash of Ginger Cordial I used bottlegreen Ginger and lemongrass (optional)

Method

  • STEP 1
    Cut the Rhubarb into chunks and put on a low heat with the sugar.
  • STEP 2
    When the sugar has dissolved turn up the heat and add the rosemary, juice of half a lemon and a good splash of ginger cordial.
  • STEP 3
    When the sugar has dissolved turn up the heat and
  • STEP 4
    Boil for about 15 mins until it has reached setting point (about 110c or test by putting a saucer in the freezer and dipping a bit of the mix onto the plate. If after 2 mins the top has wrinkles after prodding then it is ready, if not keep cooking.
  • STEP 5
    Allow to cool for 15 mins then pour into sterilized jars
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