Rhubarb-lemon jam with ginger and lemon balm

Ingredients for 1 servings:

• 2 kg rhubarb, cleaned and cut into small pieces
• 20 g ginger
• 5 lemon(s), juice
• 3 lemons, untreated (juice and grated peel)
• some lemon balm (to taste)
• 1 kg gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

lemony – fresh!

Wash and chop the lemon balm (amount to taste; I used a total of 14 teaspoons finely chopped), chop it finely, and set it aside. Add the rhubarb to the saucepan. Peel the ginger, dice it very finely, and add it. Squeeze the juice of 5 lemons and add it. Squeeze another 3 untreated lemons (whose peel is edible) and add the yellow part. Important: Only the white, inner part of the lemon peel is bitter. Therefore, try to use only the outer, yellow part. You can grate the yellow part (e.g., with a zester), or you can trim off the white part (as is done in the UK) and cut the yellow part into pieces or strips (I like to do this, but it’s more work). Bring this mixture to a boil. Add the gelling sugar and cook according to the package instructions. Add approximately 1.5 teaspoons of lemon balm to each cleaned jam jar, then pour the finished jam over it. Seal as usual. The jam tastes lemony and fresh.