Rhubarb Jam

Rhubarb Jam
  • 2.5 L
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time

Ingredients

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  • 4 1/2 lb
    (2 kg)

    pink rhubarb, unpeeled

  • 1/4 cup
    (60 mL)

    water

  • 1

    cinnamon stick, about 2 1/2 in.

  • 1 piece

    fresh ginger, peeled, about 2 1/2 in.

  • 4 cups
    (1 L)

    sugar

  • 2 cups
    (500 mL)

    fresh strawberries

Preparation

Wash rhubarb and cut in pieces about 1,25 cm (1/2 in.). Put in a deep pot with water and heat uncovered to boiling.

Add the cinnamon stick and ginger pricked with a fork in several places. Simmer over low heat 30 to 35 minutes or until rhubarb is soft.

Remove cinnamon stick and ginger. Add sugar and strawberries. Continue cooking, stirring constantly until sugar is fully dissolved.

Keep at a rolling boil until a candy thermometer reads 225°F / 110°C, about 20 minutes.

Skim and cool 10 minutes. Pour into hot sterilized jars. Cool and seal.

Source: Metro