Lets get Hot and Sticky in Moffat

Yes I'm a great fan of cooking, and I love getting Hot and Sticky in the kitchen. Scouring the great world wide web lets me create wonderful and exciting new things.

I just love a great big fat piece of cake with JAM, especially with Mary Berry's Victoria Sponge cake, simple and easy to make, a dream come true for the sweet tooth in every fairy.

​I`m starting with Rhubarb and Ginger, goes great with that door stop at the end of every loaf, toasted, hot and dripping with butter, topped with sticky JAM.  
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Here at the Dell-Mar our guests just love it,  Strawberry, Raspberry, Blackcurrant to name just a few, enjoyed after their Dell-Mar acclaimed cooked breakfast, even purchasing some to take home and enjoy.

It`s easy peasy, here`s the stuff that goes in
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1.4 kg Rhubarb, cleaned, trimmed and chopped up into bits
1.1 kg sugar
Juice of a lemon
1 tsp of ground ginger
1 tbsp of lazy ginger paste, great stuff I use it all the time
200 ml water.


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Now this is the best bit, lets get hot and sticky.
Stew the rhubarb with the ginger in water until soft, add the sugar and lemon juice.
BOIL for 15 mins, this is the HOT, HOT, HOT bit, it should by now be STICKY, STICKY STICKY.

Sterilize your jars in an oven at 150 for 10 mins.

Transfer the HOT jam into the sterile. 
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Fabulous, just love it, leave to cool over night.

Come and discover your HOT and STICKY moment in Moffat. Our guests here at Dell-Mar just love our different Jams, Strawberry, Raspberry, Blackcurrant just to name a few

You can always make your own bread, but I`ll leave that for another day.
​ENJOY!

So Join me for next weeks exciting discovery of the week, Lemon drizzle Cake, ​my favorite cake, juicy and tangy.