Rhubarb ginger jam
Rhubarb ginger jam recipe in the canning category
Recipe ingredients:
- 2 pounds rhubarb, about 8 cups
- 2 cups granulated sugar
- 1/3 cup fresh ginger, minced or grated
- 1/2 vanilla bean, split with seeds scraped into pan
Recipe method:
- Place all ingredients into a large saucepan. Bring to a simmer.
- Cook, stirring occasionally for 20 to 25 minutes on medium heat until the mixture reaches 218 to 220 degrees F on an instant read thermometer.
- Skim any foam from the top and remove vanilla bean. Let sit for 5 minutes.
- Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or water bath canned per the instructions, no less than 10 minutes, with the canning jars.
Tags: rhubarb, ginger, jam, recipe, canning, recipes, cooking