Jam

I have, in the past, made marmalade. As a household, we're not quick to consume it but homemade is always more fun to eat when we do. My last effort was two years ago, when, having had so much fun making it the previous year, I decided to make a double quantity. Having given away plenty, I haven't made any more during the past two seasons because we are still working our way through the final jar.

That didn't stop me becoming obsessed with the desire to make jam, however. Specifically, rhubarb jam. I am a huge fan of rhubarb. And when I found this recipe, I was smitten. So last week I set to in the kitchen, and found that the rhubarb was so beautiful, I had to take a selection of photographs, just to show it off.











The final verdict: for me, this jam is a little too sweet, but still blissfully rhubarb and ginger-y. It is absolutely divine on toast... and we are halfway through the jar already.