Rhubarb-Ginger Jam

5.0(5)

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.

by Studentchef·published 2007-03-30

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Servings

3 cups

Total time

25 min

prep 5 min

Calories / serving

681 kcal

Ingredients (4)

serves

4 cups diced rhubarbrhubarb
2 1/2 cups sugarsugar
6 tablespoons crystallized gingercrystallized-ginger
2 tablespoons grated lemon peellemon

Instructions (3 steps)

01Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
02Bring 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.
03Transfer to jars, cover and chill. Keep refrigerated.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.