Rhubarb and ginger jam
James’ rhubarb jam has a savoury edge to it, which makes it a fabulous accompaniment to the indulgent cheese board he served at Ballywalter Park.
Method
Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney.
Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days.
Serve with a selection of local cheese, fruit and crackers.
