Thursday, June 17, 2010
Rhubarb and Ginger Jam
I was gifted with about a pound of rhubarb from my neighbors garden. I have tried crumbles and sweets with it before but Dr Food doesn't like rhubarb and won't eat it. I LOVE the stuff. This time I was going to make jam.
Uh, this is what it yielded. Almost not worth making. Yet, it was well worth the taste!
I love canning anything I can get my hands on but I am not sure that I have ever done this small of a batch of anything.
3lb rhubarb, cut into 1" pieces
1/4 C diced crystalized ginger, diced
zest of 2 oranges
3 C sugar
1. Combine all ingredients in heavy medium saucepan.
2. Stir over medium-high heat until sugar dissolves. Bring to boil.
3. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.
Should yield about 6 C. I used only 1lb rhubarb and that is why I didn't get that much.
Then can as you would any other jam. If you don't know how to do this go here.