Recipe of Fig And Rhubarb Jam

Rhubarb Ginger Jam

Add the candied peel before the mixture is taken off the heat.

Recipe Summary Rhubarb Ginger Jam

A spin on rhubarb jam. Just enough ginger to wake up your taste buds!

Ingredients | Fig And Rhubarb Jam

4 cups diced rhubarb

3 cups white sugar

3 tablespoons minced fresh ginger root

2 tablespoons lemon juice

3 half-pint canning jars with lids and rings

Directions

Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.

Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Finely chopped candied ginger can be used in place of the fresh ginger root, and a drop or 2 of red food coloring can be added at the end of cooking if desired.

Info | Fig And Rhubarb Jam

prep: 20 mins cook: 35 mins additional: 20 mins total: 1 hr 15 mins Servings: 15 Yield: 3 half-pint jars

TAG : Rhubarb Ginger Jam

Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes,