Rhubarb & Ginger Jam by Dorothy Smith Gooden

Submitted by Pioneer

"This recipe comes from Pioneer Lodge a residence for seniors. This is a very tasty jam"

 

• Ready In: 25hrs 45mins
• Ingredients: 3
• Yields: 4-5 half-pint jars apprx.

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.

Reviews

[David M.]

Loved it. Made the first batch exactly per the recipe. It was great. On the second batch I took an online suggestion and added 3/4 bag of cranberries . That really gave it a zing.

 

[Marilyn Rob]

This is wonderfully tangy. I added a handful of frozen cranberries as it was sitting and the combination is quite delicious. It made 4 jars.

 

[woodland hues]

This is, indeed, a very tasty jam. Easy to make, too. I cut step 4 to about 15 minutes as my syrup was ready. My efforts yielded about 3 cups as opposed to 4.5 pints! I think I would need a whole lot more rhubarb to get that many pints!