LOCATION: Recipes >> Preserving >> Rhubarb Jam 03
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Rhubarb Jam 03
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Rhubarb-Ginger Jam
1 pound sliced rhubarb
1 1/4 c. sugar
3 Tablespoons chooped crystallized ginger (approx. 1 oz.)
1 teaspoon grated lemon peel
Combine in a heavy medium saucepan. Stir over medium-high heat
until sugar dissolves. Bring to boil. Reduce heat to medium and
simmer until jam thickens and mounds on spoon, stirring often to
prevent scorching.
I found that I had to add a couple of tablespoons of water initially,
and stir constantly to keep from scorching. I tripled the recipe
without any adverse effects. Happy jammin'!
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