Monday, June 6, 2016

We Be Jammin'... Gingered Rhubarb Jam

Gingered Rhubarb Jam
Found on southernfood

Makes 3 half pints 

4 cups diced fresh rhubarb 

3 cups sugar 

3 tablespoons finely chopped candied ginger 

2 tablespoons lemon juice 

red food coloring, if desired, for color 

Combine rhubarb, sugar, ginger, and lemon juice in a large pot and let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes. Skim off foam and add red food coloring if using. Ladle into hot sterilized canning jars to 1/4 inch headspace, wipe rims, and assemble lids. Process in boiling water bath canner for 10 minutes.

1 comment:

Note: Only a member of this blog may post a comment.

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }