Rhubarb and Ginger Jam

This jam is delicious on home made wholemeal soda bread

It's well known that rhubarb and ginger go really well together- I mean really well: it's a match made in heaven, in fact. Something about the warmth of ginger makes a perfect foil for the sour and tangy rhubarb, so combining rhubarb and ginger in a preserve has to be a winner! Rhubarb is at its best this time of year so if you happen to have plenty of it in your garden try making this simple spread:

This recipe makes a couple of standard-sized jars:

600g fresh rhubarb

20ml water

50g peeled and grated fresh ginger

300g gour

300g demerara sugar

• Wash and slice the rhubarb stems and simmer gently with the water.
• Add the grated ginger.
• Stir in the gour and sugar and boil for 20-30 minutes, stirring to prevent it burning on the bottom of the pan. 
• Test for setting by dropping a little of the jam either into a glass of very cold water or onto a cold metal spoon. If it clumps together the jam has reached setting point and you can remove it from the heat and put it in sterilised jars.
• Try it with soda bread; recipes here and here.