More jam making yesterday, this time rhubarb and ginger.
We really should be growing rhubarb at the allotment and last year we were even given a crown but for some reason decided to plant it in my garden instead, big mistake. It started well with nice new shoots appearing, but unfortunately any new shoot is very tempting for naughty little chickens who upon spotting it did their whole great escape routine and completely devastated it.
The price of rhubarb in the shops is ridiculous but we managed to get some on Saturday reduced and well worth buying.
Rhubarb and ginger jam.
juice of 2 lemons
thumb size piece of ginger
Chop the rhubarb
In a bowl layer the rhubarb with the sugar and leave overnight.
The next day most of the sugar will have dissolved.
Tip into a large pan and add the lemon juice and the ginger (peeled and bashed). Slowly heat until the sugar has melted and the rhubarb starts to soften.
Turn the heat up and boil for 10 to 15 minutes until setting point is reached.
Pour into sterilised jars and label when cool.
Yesterday I also made a cake to use up some left over coconut milk and some of my home made strawberry jam and of course home grown strawberries.
Strawberry coconut cake.
I do believe that this is one of the best cakes I've made to date.