RHUBARB-GINGER JAM
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
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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Zack Coertzen
[email protected]This jam is so good, I could eat it by the spoonful.
Mohammad Borhan
[email protected]I would definitely recommend this recipe to others.
JULIAN DOYLE
[email protected]This is the best rhubarb jam I've ever had.
Victoria Desmond
[email protected]I made this jam for my friends and they all loved it.
Hemant Neupane
[email protected]This jam is delicious! I love the combination of rhubarb and ginger.
Jaz Mean
[email protected]I've made this jam several times now and it always turns out great. It's so easy to make and it's always a crowd-pleaser.
MD Bisal
[email protected]This is a great recipe for using up rhubarb. I have a lot of rhubarb in my garden and I'm always looking for new ways to use it.
Kfai
[email protected]I made this jam for the first time last week and it was a hit! My family loved it on toast, biscuits, and even ice cream.
DSLR SRABON
[email protected]This jam is amazing! I love the tartness of the rhubarb and the sweetness of the ginger. It's the perfect balance of flavors.