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    You are in: Home / Recipes / Rhubarb & Ginger Jam by Dorothy Smith Gooden Recipe
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    Rhubarb & Ginger Jam by Dorothy Smith Gooden

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 45 mins

    25 hrs

    45 mins

    Pioneer's Note:

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

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    Ingredients:

    Yield:

    half-pi ...

    Units: US | Metric

    Directions:

    1. 1
      Put rhubarb& sugar inlayers in a glass bowl.
    2. 2
      Cover and allow to sit for 24 hours.
    3. 3
      Strain off the syrup into a saucepan, add ginger.
    4. 4
      Boil syrup& ginger for 30 minutes, medium low heat.
    5. 5
      Add rhubarb and boil again for 15 minutes or until the jam sets.
    6. 6
      Place in sterilized sealers& seal.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on June 13, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2003

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rhubarb & Ginger Jam by Dorothy Smith Gooden

    Serving Size: 1 (888 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 412.6
     
    Calories from Fat 2
    23%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4.8 mg
    0%
    Total Carbohydrate 105.5 g
    35%
    Dietary Fiber 2.2 g
    8%
    Sugars 101.2 g
    405%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    preserved gingerroot

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