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    You are in: Home / Recipes / Rhubarb and Ginger Jam Recipe
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    Rhubarb and Ginger Jam

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    0 mins

    50 mins

    McCarthy's Note:

    Taken from 'Woman's Weekly' cookbook published 1976 - makes about 5 lbs - Cooks tip : if when the jam is completely cold it stillhasn't set, it is perfectly all right to re-boil it until settling point is reached.

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    Units: US | Metric


    1. 1
      Wipe the rhubarb, trim off the base and leaves and cut the sticks into 3/4 inch lengths. Put the pieces into a preserving pan with the apple slices and water. Add the grated rind and juice of the lemons and tie the pips together in a piece of muslin. attach this pack to the handle of the pan so that the pips are suspended in the jam.
    2. 2
      Simmer the fruit until tender - this will take about 15 - 20 minutes. Remove the bag of pips, squeezing out any juice, and add the sugar to the pan with the chopped ginger. Dissolve the sugar over a low heat. When the grains have melted bring the jam to a 'rolling boil' - it should bubble all over the surface - and boil it until setting point is reached, about 10 - 15 minutes. To test for setting point, remove the pan from the heat, spoon a little jam on a cold plate and cool it. Draw your finger through the jam on the plate and if the surface wrinkles it is ready.
    3. 3
      Pour the jam into warm, clean jam jars, then cover them with jam pot tops, label them with the variety and date and store the Rhubarb and Ginger Jam in a cool, dark cupboard.

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    Nutritional Facts for Rhubarb and Ginger Jam

    Serving Size: 1 (4334 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1349.1
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 18.3 mg
    Total Carbohydrate 347.9 g
    Dietary Fiber 10.2 g
    Sugars 328.3 g
    Protein 3.9 g

    The following items or measurements are not included:

    crystallized ginger

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