Welcome to Good Cooking, A Mouthwatering Site on the Internet!

Logo
CATEGORIES
Category Listing

A to Z Listing

Appetizers

Barbecue

Low Fat

Kid's Recipes

Sandwiches

Homemade

Desserts

HOME
RECIPE FOR RHUBARB GINGER JAM
Title:Rhubarb Ginger Jam
Category:Preserving
Sub-Category:Canning
Rhubarb Ginger Jam

2 pounds rhubarb (about 8 cups)
2 cups granulated sugar
1/3 cup fresh ginger, minced or grated
1/2 vanilla bean, split with seeds scraped into pan

Place all ingredients into a large saucepan. Bring to a simmer. Cook, stirring occasionally for 20 to 25 minutes on medium heat until the mixture reaches 218 to 220 degrees F on an instant-read thermometer. Skim any foam from the top and remove vanilla bean. Let sit for 5 minutes.

Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or water-bath canned per the instructions, no less than 10 minutes, with the canning jars.

Makes 6 cups.



 

RECIPE SEARCH ENGINE

To Search---First choose a Category from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Recipe Category

And Search it by an Ingredient.







Search Everything!

POPULAR RECIPES
Basil Shrimp

Cajun Wings

Tartar Sauce

Mac and Cheese

Tuscan Lamb

Texas Chili

Almond Pear Cake

Cheese Ball

Dakota Bread

Jerk Paste
BACK TO START
PAGE or HOME
Recipe Start Page

www.goodcooking.com
SITE INFORMATION
Contact
Privacy Policy
  Copyright © 2017 goodcooking.com/recipe - Developed by goodcooking.com
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners