Beer makes batters better, meat more tender, and sauces more flavorful.
Rhubarb-Ginger Jam
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- #50984
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound rhubarb stalks, cut into 1" to 2" pieces
2 cups sugar
1 piece (2-inch size) peeled ginger
1 cup water
directions
Cut rhubarb stalks into 1" to 2" pieces. Place in a large saucepan with sugar, one 2-inch piece peeled ginger, and water. Simmer over medium-low heat, stirring occasionally and skimming foam as it rises, until rhubarb is soft and syrup begins to thicken, about 15 minutes.
Remove rhubarb with a slotted spoon and set aside. Continue simmering syrup until very thick, another 7-10 minutes. Remove from heat.
Discard ginger, return rhubarb to pan, stir, and cool for 5-10 minutes.
Pour jam into sterilized 1-pint mason jars, seal, and let stand at room temperature to set. Store in refrigerator for up to 1 month.
added by
kate1984
nutrition data
Nutritional data has not been calculated yet.
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