I was round at some friends’ house, and they offered me some rhubarb. Now, I love Rhubarb and Ginger jam, and you can’t get it in the shops. So I jumped at the chance.

I adapted a recipe:

1.4kg Rhubarb, clean and trimmed
1.1kg sugar
Juice of one lemon
1 tsp ground ginger
1 tbsp ginger paste
200ml water

Use a pan that won’t react – I used a proper jam making pot, but stainless steel will do. Stew rhubarb and ginger in water until soft. Add sugar and lemon juice. Bring to boil, boil rapidly for 15 mins or so. When it sets, put on a cold plate to see if a skin forms. Don’t overboil, though.

Meanwhile, sterilise jam jars by putting in oven on 150 degrees for about 10 mins. When jam is ready, spoon into jars. Put a wax disc over jam, ensuring all bubbles are out. Cover with wet cellophane and a jam cover, fix with a rubber band.

I must find a friend who can divide their plant, so I’ve got my own free supply in the garden!