RHUBARB & GINGER JAM BY DOROTHY SMITH GOODEN
Make and share this Rhubarb & Ginger Jam by Dorothy Smith Gooden recipe from Food.com.
Provided by Pioneer
Categories Lunch/Snacks
Time P1DT1h45m
Yield 4-5 half-pint jars apprx.
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 412.6, Fat 0.2, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 105.5, Fiber 2.2, Sugar 101.2, Protein 1.1
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