Rhubarb & Ginger Jam by Dorothy Smith Gooden
- Ready In:
- 25hrs 45mins
- Ingredients:
- 3
- Yields:
-
4 half-pint jars apprx.
ingredients
- 946.36 ml rhubarb, washed & 1-inch pieces
- 473.18 ml sugar
- 29.58 ml preserved gingerroot, slivered
directions
- Put rhubarb& sugar inlayers in a glass bowl.
- Cover and allow to sit for 24 hours.
- Strain off the syrup into a saucepan, add ginger.
- Boil syrup& ginger for 30 minutes, medium low heat.
- Add rhubarb and boil again for 15 minutes or until the jam sets.
- Place in sterilized sealers& seal.
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RECIPE SUBMITTED BY
Pioneer
Canada
This site is actually an intermediate care facility and recipes will be posted by different residents. The recipes will bear the name of the person posting them.It is hoped that bit by bit a small "Pioneer" cookbook will emerge. A volunteer posts the recipes for the residents.