Tuesday: rhubarb-ginger jam

Basic recipe from Le Menu, but I used fresh ginger instead of candied.

Cut 500g rhubarb into pieces. Combine with 375g sugar, 40g finely chopped ginger, and the juice and zest of half a lemon, place over medium heat and let simmer until the rhubarb disintegrates, 15-20 minutes. Pour into clean jars and close them.

The results are really, really tasty but could use a bit of help on the pectin front. Maybe use some gelierzucker next time to get a more jammy texture.