31 May 2013

Sweeten your morning with some fresh Rhubarb Jam!

Ingredients:

  • 4 cups (1L) Snowcrest Cut Rhubarb
  • 3 cups (720 ml) sugar
  • 3 tbsp. (45 ml) finely chopped candied ginger
  • 2 tbsp. (30 ml) lemon juice

Preparation:

Combine Snowcrest Cut Rhubarb, sugar, ginger, and lemon juice in a large saucepan; let stand at room temperature until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes.

Skim off foam. Ladle into hot sterilized canning jars and seal immediately. Process in boiling water bath 10 minutes; adjust seals.
Recipe makes about 3 cups of rhubarb jam.

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