RHUBARB-GINGER JAM

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Rhubarb-Ginger Jam image

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.

Provided by Studentchef

Categories     < 30 Mins

Time 25m

Yield 3 cups

Number Of Ingredients 4

4 cups diced rhubarb
2 1/2 cups sugar
6 tablespoons crystallized ginger
2 tablespoons grated lemon peel

Steps:

  • Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
  • 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.
  • Transfer to jars, cover and chill. Keep refrigerated.

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