Rhubarb & Ginger Jam
Recipe: #16906
January 22, 2015
Categories: British, Canning/Preserving, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegetarian, more
"From All British food. Yields 4 pints"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (904.9 g)
- Calories 1418.7
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 23.9 mg
- Total Carbohydrate - 365.4 g
- Dietary Fiber - 9.1 g
- Sugars - 345.9 g
- Protein - 4.2 g
- Calcium - 327.1 mg
- Iron - 1.6 mg
- Vitamin C - 83.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put rhubarb in a bowl with sugar, lemon juice, and 1 teaspoon zest; leave overnight.
Step 2
Combine with ginger and 2 cups water.
Step 3
Bring to a boil and boil rapidly for 15 minutes. (I am guessing you are stirring this a lot). You cook until rhubarb is clear and and jelly is set.).
Step 4
Pour into hot jars. Seal.
Tips
No special items needed.
0 Reviews
You'll Also Love
