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Rhubarb & Ginger Jam by Dorothy Smith Gooden

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“This recipe comes from Pioneer Lodge a residence for seniors. This is a very tasty jam”
READY IN:
25hrs 45mins
YIELD:
4 half-pint jars apprx.
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Put rhubarb& sugar inlayers in a glass bowl.
  2. Cover and allow to sit for 24 hours.
  3. Strain off the syrup into a saucepan, add ginger.
  4. Boil syrup& ginger for 30 minutes, medium low heat.
  5. Add rhubarb and boil again for 15 minutes or until the jam sets.
  6. Place in sterilized sealers& seal.

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