The sweet warmth of ginger adds a special touch to this quick-and-easy rhubarb freezer jam recipe. Wonderful on toast, scones, muffins, waffles and more!
35
CALORIES
6
INGREDIENTS
INGREDIENTS 45 SERVINGS
- Glass or plastic jars with tight fitting lids
- 5 1/2 cups (1.5 liter) finely chopped rhubarb, fresh or frozen
- 1/2 cup (125 milliliter) water
- 1 teaspoon (5 milliliter) Ginger, Ground
- 1 1/2 cups (375 milliliter) granulated sugar
- 1 package (45 gram) No Cook Freezer Jam Gelling Powder
Preparation
- 1 Wash and rinse containers.
- 2 Combine rhubarb* water and Ginger in saucepan. Bring to a boil and simmer uncovered until tender (about 5 minutes). Chill.
- 3 Place cooked, chilled rhubarb in large mixing bowl. Gently stir in sugar and allow to stand for 15 minutes.
- 4 Slowly sprinkle Garden Fare No Cook Freezer Jam gelling powder a little at a time onto rhubarb mixture while stirring for 3 minutes.
- 5 Allow to stand for 5 minutes. Gently stir again for 1 minute.
- 6 Pour jam into jars, leaving 1 inch (2.5 cm) head space. Seal tightly. Jam is ready to eat. No standing time is required.
- 7 Store in refrigerator and use within 6 weeks or store in freezer for up to one year.
- 8 *Rhubarb is a vegetable and requires cooking before use.
