Rhubarb & Ginger Jam by Dorothy Smith Gooden |
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Prep Time: 1500 Minutes Cook Time: 45 Minutes |
Ready In: 1545 Minutes Servings: 4 |
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This recipe comes from Pioneer Lodge a residence for seniors. This is a very tasty jam Ingredients:
4 cups rhubarb, washed & 1-inch pieces |
2 cups sugar |
2 tablespoons preserved gingerroot, slivered |
Directions:
1. Put rhubarb& sugar inlayers in a glass bowl.
2. Cover and allow to sit for 24 hours.
3. Strain off the syrup into a saucepan, add ginger.
4. Boil syrup& ginger for 30 minutes, medium low heat.
5. Add rhubarb and boil again for 15 minutes or until the jam sets.
6. Place in sterilized sealers& seal.
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