Rhubarb Ginger Jam

Rhubarb Ginger Jam

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A spin approaching rhubarb jam. Just satisfactory ginger to wake up your taste buds!

The ingredient of Rhubarb Ginger Jam

  1. 4 cups diced rhubarb
  2. 3 cups white sugar
  3. 3 tablespoons minced vivacious ginger root
  4. 2 tablespoons lemon juice
  5. 3 half-pint canning jars like lids and rings

The instruction how to make Rhubarb Ginger Jam

  1. rouse rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, practically 20 minutes. Place on top of higher than medium-high heat and bring to a boil; cook until thickened, nearly 15 minutes, stirring often.n
  2. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. govern a knife or a thin spatula regarding the insides of the jars after they have been filled to cut off surgically remove any ventilate let breathe bubbles. Wipe the rims of the jars when a moist paper towel to separate any food residue. Top in the same way as lids and screw a propos rings.n
  3. Place a rack in the bottom of a large stockpot and fill halfway in imitation of water. Bring to a boil, after that intentionally lower the jars into the pot using a holder. Leave a 2-inch way of being surrounded by with the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.n
  4. cut off surgically remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. subsequently cool, press the pinnacle of each lid once a finger, ensuring that the seal is tight (lid does not have an effect on happening or beside at all).n

Nutritions of Rhubarb Ginger Jam

calories: 163 calories
carbohydrateContent: 41.8 g
cholesterolContent:
fatContent: 0.1 g
fiberContent: 0.6 g
proteinContent: 0.3 g
saturatedFatContent:
servingSize:
sodiumContent: 1.5 mg
sugarContent: 40.4 g
transFatContent:
unsaturatedFatContent:

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