dips and spreads

Ginger Lovers' Rhubarb Freezer Jam

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.

NUTRITION INFORMATION

(per Serving)

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