John Fisher’s Rhubarb and Ginger Jam

John is an old friend from my RAF Mildenhall days — he was in the UK Customs there. He’s retired to New Castle Upon Tyne.


  • 2lb prepared rhubarb
  • 3oz crystalised ginger
  • 3tbsp lemon juice(1 lemon)
  • ¼ pint water
  • ½ oz bruised root ginger
  • 3lb sugar ½ bottle Certo(pectin)


  1. Wash and chop the rhubarb very finely
  2. Put the rhubarb in a pan with the water and lemon juice.
  3. Add the bruised root ginger ion a muslin bag.
  4. Bring to the boil and simmer gently the rhubarb is tender.
  5. Add the chopped crystalised ginger and the sugar and heat slowly until the sugar has dissolved.
  6. Bring to a full rolling boil for three minutes, stirring occasionally.
  7. Remove from the heat and remove the muslin bag and stir in the Certo.
  8. Allow to cool slightly then pot and cover in the usual way.

Depending on your particular taste for a stronger ginger flavour I add ground ginger, about a tablespoonful or more, instead of the root ginger. Best of luck; I hope you enjoy it. We certainly do. Also, a quick tip. When the jam is boiling and before you add the pectin, toss in a knob of butter. This helps reduce scum floating on the surface


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