Friday, April 29, 2011

Rhubarb Ginger Jam


Tired of making pies with all your rhubarb? This is a great alternative - and its one the first jams of the Spring!

Rhubarb Ginger Jam

Ingredients:
  • 2 pounds rhubarb cut into 1/2 inch pieces
  • 2 cups sugar
  • 1/3 cup grated or minced fresh ginger root
  • 1/2 a vanilla bean split and scraped

Directions:
  1. Place all ingredients into a non-reactive pan
  2. Bring to a simmer
  3. Cook, stirring occasionally for 25-40 minutes.
  4. Once desired consistency is reached you jam is done!

Jam can be served hot as a compote or canned and saved for later use.

1 comment:

  1. This looks delicious! Do you have any idea how many half pint jars this would make and how long to process in a hot water bath canner? I'd really like to try this.

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