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Mar 30
2009
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I had settled on making some Rhubarb and Ginger Jam with the rampant rhubarb from the garden, and had then been further inspired by the post on the veg plotting blog. As the recipe called for crystallised ginger it seemed sensible to have a go at making this myself first. I have a recipe for it in The Complete Book of Small-batch Preserving, although it being an American book it calls it candied ginger.
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