A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Spiced Rhubarb Jam
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- #43741
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 cups rhubarb, cut into 1-to 2-inch pieces
2 cups sugar
1 cup water
1 piece (2 inch size) ginger root, cut lengthwise in half
1 cinnamon stick
1/4 teaspoon ground cardamom
directions
Combine rhubarb, sugar, and water in large saucepan and heat to boiling. Reduce heat and simmer, covered, until rhubarb is tender, about 10 minutes. Strain rhubarb, reserving juice.
Return juice to saucepan and add ginger root, cinnamon, and cardamom and heat to boiling. Simmer rapidly, stirring occasionally, until very thick, 10 to 15 minutes. Discard cinnamon stick and ginger root.
Stir rhubarb into juice mixture. Simmer longer, if necessary to achieve desired thickness, stirring constantly to prevent sticking and burning.
Pour jam into sterilized pint jars and seal. Cool. Store in refrigerator up to 2 weeks.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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