The Mystery of Rhubarb~Rhubarb Jam
Author: Kim Goodling
Recipe type: Condiments
- 4 cups chopped rhubarb
- 2 cups of evaporated cane juice (or white sugar)
- 2 tablespoons of crystallized ginger
- 2 tablespoons of lemon juice
- Put all ingredients into a heavy stainless steel pot-stirring constantly, bring to a boil.
- Continue to cook and stir over medium high heat until it thickens and holds its shape in the middle of a large spoon or until it reaches 220 degrees.
- Ladle into sterilized canning jars.
- Put on the lids and process for 10 minutes in a boiling bath.
Recipe by Living with Gotlands at https://www.livingwithgotlands.com/2011/06/the-mystery-of-rhubarb-rhubarb-jam/
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