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Rhubarb ginger jam Recipe | |
American Jellies and Jams | |
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Ingredients:
3 pounds rhubarb 3 Tablespoons minced fresh ginger 4 drops red food color 1 package pectin 5 cups sugar
Directions:
Chop rhubarb into 1/2 inch chunks. (The fresher the rhubarb, the better the taste of the jam. Try for a 15 minute maximum.)Place in large stock pot with 1/4 cup water and cook until rhubarb is soft. Add ginger and pectin; cook over high heat, stirring constantly until mixture reaches a full rolling boil (cannot be stirred down). Add sugar all at once, and bring back to a full rolling boil. Cook, stirring constantly, for 2 full minutes. Remove from heat and add food color. Place in steamed jars with new lids, invert for 5 minutes. | |