Ginger, Fig and Rhubarb Jam

 

 

 

½ lb Dried Figs

½ pint Water

1 lb Rhubarb

2 ½ lbs Sugar

½ oz Bruised Root Ginger

2 oz Crystallised Ginger

½ bottle Certo

 

 

 

1.         Wash the figs and soak overnight in ½ pint water.

 

 

2.         Wash the rhubarb and chop finely, chop the figs finely.

 

 

3.         Measure 1 ¾ lbs prepared fruit (and water in which the figs were

soaked) into a large saucepan add the sugar and mix well.

 

 

4.         Add the bruised ginger (in a muslin) and heat slowly until the sugar

has dissolved, stirring occasionally.

 

 

5.         Bring to a full rolling boil and boil rapidly for 3 minutes.

 

 

6.         Add the chopped crystallised ginger.

 

 

7.         Remove from the heat, stir in the Certo.

 

 

8.         Skim, pot and cover in the usual way.