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Rhubarb Ginger Jam Recipe

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This recipe for Rhubarb Ginger Jam, by , is from The Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Brown
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. trimmed fresh rhubarb cut into 3/4" pieces 6 C, 2 1/4 C sugar and 1/2 C peeled and finely diced fresh ginger.

Directions:
Directions:
In large, stainless steel skillet, combine rhubarb, sugar and ginger and cook over moderately low heat until sugar melts and rhubarb begins to give off juice about 5 min. Uncover and boil over moderate heat for 10 to 15 min or until ginger is tinder and jam is thickened. Ladle into 3 hot, sterilized 1/2 paint jars. Set on lids and screw on bands loosely. Let stand at room temperature until jars are cooled and lids compressed. Tighten bands and store in refrigerator.

 

 

 

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