By Studentchef on March 30, 2007
Photo by Tea Jenny
Photo by Tea Jenny
"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."
Serving Size: 1 (1000 g)
Servings Per Recipe: 1
"I changed this recipe too much to rate it. It was the best recipe I found for what I was looking for and I looked at a lot of them. I used lemon zest and the juice because that is what I had. I added almost a half cup of crystallized ginger and added a teaspoon of fresh grated ginger--I think it could have still used more. I cooked the rhubarb, lemon zest, juice and ginger and also added 2/3 cup of water for about 10 min. I added 2 tablespoons of pectin and brought back to a rolling boil for 1 min, I added 2 cups of sugar all at once like that pectin jar said. I put in sterilized jars and hot water bathed for 10 min. It is very good jam. I have only made jam a few times and only with pectin and that is why I felt the need to change the recipe so much. I needed this review for my records."
"YUM! Probably a good idea to double it next time:)"
"I made this in my new bread maker. I had that setting on the old one but never tried it. After consulting the manufacturer I cut the recipe in half (the service rep said there was too much volume), cooked the rhubarb about 1/2 way and went for it. I made this for DH as he's a jam lover and after chilling for awhile he pronounced 5 stars. Couldn't have been much easier and I like the smaller amount because it's just for one person."
"this is very good im glad i tried it very easy also tart flavor i agree more ginger could be added"
"I would give this ten stars if I could, I love rhubarb and ginger together. This is just perfect for me as my DH won't eat jam, so this is just the right amount., I made it to the recipe, but you could put more ginger in that would be nice. Made for ZWT#6 2010. Thank you posting."