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Rhubarb-Ginger Jam

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“This was printed a few summers ago in the Montreal Gazette. They had found it on epicurious.com. One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe.”
READY IN:
25mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
  2. Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
  3. Transfer to jars, cover and chill. Keep refrigerated.

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