Zutaten für Rhubarb Ginger Jam By Dorothy Smith Gooden
- 4 cups chopped rhubarb
- 4 cups granulated sugar
- Preserved Gingerroot
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Zubereitung von Rhubarb Ginger Jam By Dorothy Smith Gooden
- Combine 4 cups chopped rhubarb and 4 cups sugar in layers in a large glass bowl.
- Cover and let sit at room temperature for 24 hours to allow the rhubarb to release its juices.
- Strain the mixture through a fine-mesh sieve or cheesecloth into a large saucepan, reserving the rhubarb solids. Add 1 tablespoon finely grated fresh ginger (or 1 teaspoon ground ginger) to the strained juice.
- Bring the syrup and ginger to a boil over medium-low heat. Reduce heat and simmer gently for 30 minutes, stirring occasionally, to allow the flavors to meld.
- Add the reserved rhubarb solids to the simmering syrup. Continue to cook for 15-20 minutes, or until the jam reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger).
- Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts) to ensure safe storage.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
405g
Fat
0g
Carbs
35g
