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.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Rhubarb ginger jam