1/2 Photos of Rhubarb-Ginger Jam
This was printed a few summers ago in the Montreal Gazette. They had found it on epicurious.com. One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe.
My Private Note
Units: US | Metric
- 1Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
- 2Bring 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.
- 3Transfer to jars, cover and chill. Keep refrigerated.
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Nutritional Facts for Rhubarb-Ginger Jam
Serving Size: 1 (1000 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 681.0
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 8.4 mg
- Total Carbohydrate 174.6 g
- Dietary Fiber 3.3 g
- Sugars 168.2 g
- Protein 1.5 g
The following items or measurements are not included: