Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer. Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts ...

Rhubarb - Fresh, in season, washed and chopped. Sugar - Granulated sugar. Lemon juice - Fresh squeezed lemon juice. Use clean ...

Strawberry rhubarb jelly is a delightful combination of sweet and tart flavors. This jelly, made with the convenience of liquid pectin, is a must-try for both seasoned canners and beginners alike.

The easiest way to peel ginger is with the rounded end of a teaspoon. Rhubarb and rose jam: omit the ginger; once the jam has reached setting point, stir in 1–2 tablespoons rosewater ...

Wipe the rhubarb and cut into 2.5cm pieces ... Remove the bag of ginger and then pour the jam into hot clean jars, cover and store in a dry airy cupboard. Chopped crystallised ginger or preserved ...

Each Sunday we are stewing rhubarb with apple to enjoy with our muesli during the week. Here, I have made a light jelly with a hint of vodka. (Feel free to alter the liquid to half water ...