We have a real glut of rhubarb and a lonely jar of crystallised ginger in the fridge. As proud owners or the fabulous River Cottage Preserves Handbook, written by Pam Corbin, thought we would adapt her early rhubarb jam recipe which you can find on the River Cottage website. We used the ginger mentioned above instead of orange. It’s currently setting so will report back in a few days once I’ve managed to get some on toast!

In the meantime, here’s a few of our own photos, please do visit the River Cottage website or buy Pam’s book if you would like her full recipe.