from catching on the bottom of the pan). remove the muslin ( squeezing it against the side of the pan to extract all the juice , be careful it will be very hot) and add the stem ginger, stir and boil for a further five minutes or a little longer until setting point is reached.
check for setting point, if using the jam thermometer, the jam is ready when the temperature has reached 105℃ (221℉). if using the saucer test take the pan off the heat, put a spoonful of jam onto a chilled saucer and allow to cool. push your finger through the middle of the cooled mixture and if 