Rhubarb and Preserved-Ginger Jam

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READY IN: 4hrs 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, combine rhubarb and sugar; let stand for 3 hours.
  • Stir in ginger and lemon juice, and heat to boiling.
  • Lower heat and simmer for about one hour, until jam sheets from a spoon.
  • Skim off foam.
  • Ladle jam into hot sterilized mason jars, filling to within 1/4 inch from top.
  • Wipe rims and seal with new rings and lids.
  • Process in a boiling water bath for 10 minutes.
  • Remove jars from water bath and cool to room temperature.
  • Check seals, label jars, and store in a cool, dry place.
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