Gingered Rhubarb Jam
Source of Recipe
the web
List of Ingredients
4 cups fresh rhubarb -- diced
3 cups sugar
3 tablespoons candied ginger root -- finely chopped
2 tablespoons lemon juice
red food coloring -- if desired, for colorRecipe
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan;
let stand until sugar is moistened by juices, about 20 minutes.
Place over medium-high heat and cook, stirring often, until thick
and clear, about 15 minutes.
Skim off foam and add red food coloring if using. Ladle into hot
sterilized canning jars and seal immediately. Process in boiling
water bath 10 minutes; adjust seals.
Makes about 3 half-pints of rhubarb jam.
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