gingered rhubarb jam
 
an old recipe for rhubarb jam with no added pectin. 
 
4 cup  diced fresh rhubarb
3 cup  sugar
3 Tbsp  finely chopped candied ginger
2 Tbsp  lemon juice
  red food coloring, if desired, for color
 
combine rhubarb, sugar, ginger, and lemon juice in a large saucepan; 
let stand 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 and add red food coloring if using. 
ladle into hot sterilized canning jars and seal immediately. process in 
boiling water bath 10 minutes; adjust seals. 
makes about 3 half-pints of rhubarb jam. 
 
source; <http://southernfood.about.com/od/jamsjellies/r/bl30819b.htm> 
 
 
 
 
 
 
(ID: 73547) Mirror: rec.food.recipes: Sun, Aug 28, 2005


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