Food recipes
Rhubarb Ginger Jam
Rhubarb Ginger Jam
Ingredients:
2 pounds rhubarb (about 8 cups)
2 cups granulated sugar
1/3 cup fresh ginger, minced or grated
1/2 vanilla bean, split with seeds scraped into pan
Directions:
Place all ingredients into a large saucepan. Bring to a simmer. Cook, stirring occasionally for 20 to 25
minutes on medium heat until the mixture reaches 218 to 220 degrees F on an instant−read
thermometer. Skim any foam from the top and remove vanilla bean. Let sit for 5 minutes.
Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or
water−bath canned per the instructions, no less than 10 minutes, with the canning jars.
Makes 6 cups.
Rhubarb Ginger Jam 135
Rhubarb Jam
5 cups rhubarb, finely cut
1 (20 ounce) can crushed pineapple
Ingredients:
2 pounds rhubarb (about 8 cups)
2 cups granulated sugar
1/3 cup fresh ginger, minced or grated
1/2 vanilla bean, split with seeds scraped into pan
Directions:
Place all ingredients into a large saucepan. Bring to a simmer. Cook, stirring occasionally for 20 to 25
minutes on medium heat until the mixture reaches 218 to 220 degrees F on an instant−read
thermometer. Skim any foam from the top and remove vanilla bean. Let sit for 5 minutes.
Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or
water−bath canned per the instructions, no less than 10 minutes, with the canning jars.
Makes 6 cups.
Rhubarb Ginger Jam 135
Rhubarb Jam
5 cups rhubarb, finely cut
1 (20 ounce) can crushed pineapple
Printed from https://recipe.bluelayer.org/recipe/68553/rhubarb-ginger-jam