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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This was printed a few summers ago in the Montreal Gazette. They had found it on . One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe. Ingredients:
4 cups diced rhubarb |
2 1/2 cups sugar |
6 tablespoons crystallized ginger |
2 tablespoons grated lemon peel |
Directions:
1. Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
2. Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
3. Transfer to jars, cover and chill. Keep refrigerated.
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