Rhubarb & Ginger Jam by Dorothy Smith Gooden

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

• Ready In: 25 hrs 45 mins
• 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.