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.
Posted by Pamela at 6:43 AM
Labels: ,

1 comment:

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

Subscribe to: Post Comments (Atom)
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; }