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Carina in print – Daily record

Carina in print - Daily record | Contini

Carina’s weekly baking column in the Daily Record

Rhubarb and Fresh Ginger Jam – In print 25th June


1 kilo rhubarb, cut into small chunks
1 kilo caster sugar
Juice of one lemon
2 inches of fresh ginger, peeled and very finely grated


  1. Place the rhubarb, sugar and ginger in a large jam pan. Heat gently stirring all the time until the sugar has dissolved. Add the lemon juice
  2. Simmer for 10 – 15 minutes cleaning the jam of any foam as it comes to the surface.
  3. Cook for about 10 – 15 minutes until a spoonful of the mixture sets, without running) on a chilled plate
  4. Pour into the sterilized jars and allow to cool
  5. Seal with grease proof tops and lids and enjoy
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