This jam popular from the victorian times is now making a welcome return to the fold. In our recipe we only use a little ginger so as not to overpower the rhubarb . It makes a excellent breakfast jam as a alternative to marmalade or is equally at home on bread or scones for afternoon tea.
For Allergens:see ingredients in Bold
Rhubarb (49%), Sugar, Ginger (1/2%), Sugar, Lemon Juice (Sulphites).