Rhubarb & ginger jam

Make in under 30min: Rhubarb & ginger jam! Recipe:

Rhubarb is in season, and what better way to enjoy it than with all the cheese and charcuterie! All ingredients are from Farmdrop (ad brand partner)!

Jam ingredients:
400g rhubarb, cubed
300g white caster sugar
1 tbsp ginger juice
½ lemon, juice

Pop two small plates in the freezer. Simply heat your rhubarb and lemon juice on the stove in a small pot until simmering and rhubarb has softened (about 10 mins), then add in your ginger juice and sugar. Bring to a rolling boil and then lower the heat slightly and simmer for another 20 minutes, scraping any foam off the top as it simmers. After your jam is starting to thicken, you can test how jammy it is by taking a tsp and popping it on one of your frozen plates, if it stays put, then it can be ready to pour into a jar or container to pop in the fridge, if not, let it go for a bit longer until it thickens. I let mine cool and then served it with a sprinkling of thyme on top!