I made up a batch of this jam last week with some of the new rhubarb that was just springing up in the garden. I love rhubarb jam. It reminds me of my granny, my dad's mum. She always used to have home-made rhubarb jam in the cupboard.
But before we get onto the jam, I need to explain to my US friends about the dreaded Marmite, that so baffled people in Tuesday's post.
Over here people feel very passionately about the stuff. You either love it or hate it. I, personally, cannot fathom how anyone can possibly fall into the first category.
Marmite is a yeast extract. Those who love it tend to spread it on their toast. Think of the smell of beef gravy. Or beef crisps (potato chips). On toast with butter?!
It spreads a little like slightly runny chocolate spread.
I have been known to use the stuff.
I sometimes add it to gravy to give an extra richness. I don't use Bisto in our gravies as it contains wheat, but adding a little Marmite gives a similar browning/richening effect.
Moving swiftly on.
Perfect for spreading on your scones as you sit down to watch the royal wedding.
Can you believe that I have got to the night before the big day without mentioning it yet?
Although I'm looking forward to watching it tomorrow morning, I'm more than a little sick of the media hype that has been going on for weeks and so have kept my blog a hype-free place!
I think Kate will look lovely and I can't wait to see her dress. I'm picturing some sort of chic, vintage inspired dress. Not a big puffy dress, but we'll see.
David (5) has been learning all about Prince William and the royal family at school. (His teacher met Charles & Diana when she was very young.) He is keen to watch the wedding with me. The older two boys aren't too bothered but tonight when I was tucking David into bed he said, 'I'm so excited, tomorrow's the wedding!'
ANYWAY, the jam.
Whenever I make jam, Calum (8) always likes to write the labels.
You will need:
1kg rhubarb, chopped into inch sized pieces
1kg jam sugar
1 lemon, juice and zest
2oz stem ginger, finely chopped
1 inch piece fresh ginger, grated
~Put all the ingredients into a non-metallic bowl and mix well.
~Cover and leave for at least two hours or overnight.
~Tip everything into a large pan, set on a medium heat and stir until the sugar has all dissolved.
~Bring to the boil and cook at a boil until the rhubarb is all tender and the setting point has been reached (this should only take about 15 minutes.)
~Pour into sterilised jars and seal.
Like I said, lovely on a fresh, warm scone.
Now, how excited do you think Kate must be tonight?!