Canning Recipes




Ginger Rhubarb Preserves
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 pounds fresh rhubarb
1 cup water
1/4 cup lemon juice
1 piece fresh gingerroot, 2" long
3 pounds sugar
1/2 cup finely-chopped crystallized ginger

Wash and trim the rhubarb. Cut into 1-inch pieces. Put rhubarb, water
and lemon juice into a saucepan and bring to a boil. Peel and slightly
crush the fresh ginger (in 1 piece). Add to the rhubarb. Reduce the heat
and simmer until the rhubarb is soft. Remove ginger.

Add sugar and cook over low heat, stirring constantly, until the sugar is
dissolved. Stir in crystallized ginger and bring to a boil. Boil rapidly
for about 10 minutes or until the jam has reached the setting point.

Pour into hot clean jars and seal immediately. Let cool, then
refrigerate.

This recipe yields ?? servings.





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