Recipe
Rhubarb Ginger Jam Recipe
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Markeverett / All my dishes 1 year, 3 months ago
Well I have modified this recipe because I didn't like way it turned out the first time... hope you like the changes!
Prep:15m Cook:60m Servings:12
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 Markeverett |
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Fans
Ingredients
- 5 cups rhubarb, finely chopped
- 6 1/2 cups sugar
- 1/4 cup minced fresh ginger (I used a micro-planer, fabulous! Also, freezing the ginger helps with preparation)
- 1/2 cup water
- 1 pkg. (3 oz.) liquid pectin
Directions
- In a large sauce pan combine all of the ingredients and bring to a boil over medium-high heat, stirring to dissolve sugar. Boil for 2 minutes.
- Simmer another 2 minutes, or until rhubarb is soft.
- Ladle the jam into canning jars and screw on the lids.
- Process in a water bath canner for 10 minutes.
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rosiek 1 year, 3 months ago said:
This sounds really good.I'm always looking for ways to use up my rhubarb.This is different, and I'll definately try in the spring next year. Thanks for the post.
minitindel 1 year, 3 months ago said:
Ooooooooooooooo sounds yummy thanks mark
mamalou 1 year, 3 months ago said:
Sounds delicious! Saving for the Spring when rhubard is plentiful!
alliberries 1 year, 3 months ago said:
Ooohh I have some Rhubard in my freezer from the garden.. maybe I will give it a try!!
gapeach55 6 months, 1 week ago said:
Sounds yummy! I love rhubarb. Haven't had it though since I lived up north. How ya been?