No Pectin Gingered Rhubarb Jam
Photos: Riou_Stockbyte_Getty Images/thecottagemama
Vintage recipe with no added pectin
Ingredients
- 4 cups diced fresh rhubarb
- 3 cups sugar
- 3 tablespoons finely chopped candied ginger
- 2 tablespoons lemon juice
- red food coloring, if desired, for color (I don’t use this, and it leaves the jam a little more brown than red) Doesn’t alter the flavor.
Preparation
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan; let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes.
Skim off foam and add red food coloring if using. Ladle into hot sterilized canning jars and seal immediately. Process in boiling water bath 10 minutes; adjust seals.
Makes about 3 half-pints of rhubarb jam.
This is an aggregated site. Please be aware some of the sites we link to could have pop ups. We have no control over them. However, we will never link you to a site that requires you to make any purchase to view the blog.
Please read our disclaimer. We provide you with information from various sites all over the world. The author’s expressed opinion isn’t necessarily that of The Prepared Page or its staff. Our intent is to bring you the information. Use your and your own best judgment when using any information contained within the blogs.
While you’re here check out some of the other posts you may find them interesting!!!
Some posts may contain affiliate links.
