Rhubarb Ginger Jam
OtherVegetarianEasy20 min
Ingredients
Servings
4
- 2 lb rhubarb (about 8 cups)
- 2 cup granulated sugar
- 1/3 cup fresh ginger, minced or grated
- 0.5 each vanilla bean, split with seeds scraped into pan
Instructions
- 1
Place all ingredients into a large saucepan.
- 2
Bring to a simmer.
- 3
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.
- 4
Skim any foam from the top and remove vanilla bean.
- 5
Let sit for 5 minutes.
- 6
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.
- 7
Makes 6 cups.
Tags
joy-of-canningother
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