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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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If you do not want to process the jam in a boiling water bath, you can simply store it in the refrigerator for up to 2 months. Ingredients:
2 1/4 lbs rhubarb, trimmed and sliced into 1 inch pieces (8cups) |
2 1/2 cups sugar |
2 tablespoons grated orange zest |
2 teaspoons finely chopped crystallized ginger |
Directions:
1. In a medium sized bowl, combine rhubarb, sugar and orange zest.
2. Cover with plastic wrap and refrigerate 12 hours.
3. Strain liquid from the rhubarb mixture into a large heavy saucepan, pressing on the solids to release all the juice.
4. Set the rhubarb aside.
5. Bring the liquid to a boil and cook over medium heat until syrupy and reduced by half, 15 to 20 minutes, watching closely toward the end to prevent scorching.
6. Add the reserved rhubarb and crystallized ginger and cook, stirring, until the rhubarb is soft and the mixture has thickened, about 5 minutes.
7. Pour into hot, sterilized half pint jars, leaving 1/4 inch headspace.
8. Adjust lids and process in a boiling water bath for 10 minutes.
9. Makes 1 1/2/ pints.
10. 42 calories per tablespoon: 0 G protein, 0 G fat, 11 G carbohydrate; 1 mg sodium; 0 mg cholesterol.
11. Eating Well.
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