Rhubarb and Preserved-Ginger Jam |
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Prep Time: 3 Minutes Cook Time: 1 Minutes |
Ready In: 4 Minutes Servings: 6 |
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Rhubarb and ginger is one of my favourite flavour combinations. I haven't tried this, but I bet it's great! Taken from Rhubarb: more than just pies . Prep time includes initial standing time; cook time includes processing time. Ingredients:
3 lbs rhubarb, chopped |
7 cups white sugar |
1/2 cup chopped preserved gingerroot |
6 tablespoons lemon juice |
Directions:
1. In a large saucepan, combine rhubarb and sugar; let stand for 3 hours.
2. Stir in ginger and lemon juice, and heat to boiling.
3. Lower heat and simmer for about one hour, until jam sheets from a spoon.
4. Skim off foam.
5. Ladle jam into hot sterilized mason jars, filling to within 1/4 inch from top.
6. Wipe rims and seal with new rings and lids.
7. Process in a boiling water bath for 10 minutes.
8. Remove jars from water bath and cool to room temperature.
9. Check seals, label jars, and store in a cool, dry place.
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