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Condiment: Ginger-Rhubarb Conserve

Source of Recipe

Marilyn Helton


List of Ingredients

1 orange
1 lemon
1/2 C water
1/4 C vinegar
3 C sugar (yes, sugar!)
1/4 C golden raisins
2 tablespoons freshly grated ginger
2 whole cloves
1/2 teaspoon mace
1 1/2 C rhubarb, cleaned and finely chopped



Recipe

Makes 8 Jelly Jars

Seed the orange and lemon. Scoop pulp into saucepan, add water, vinegar, sugar, raisins and ginger. Boil. Tie spices in a cheesecloth and simmer in the syrup for 5 minutes. Stir in rhubarb and cook until thickened. Pack and seal in sterilized jelly jars, leaving 1/2-inch headroom. Place jars on rack in boiler half-filled with boiling water, leaving space between jars. Add boiling water to cover jars 2-inches above their tops, Bring to a boil, cover, and process 10 minutes. Using tongs, lift jars (not by the lids) and set on towels with several inches between them to cool.

Per 2 Tablespoon Serving
42 Cal
0 g Total Fat
11g Carbo
0 mg Cholesterol
1mg Sodium
6 mg Calcium

Exchanges:
1/2 Bread/Starch