Rhubarb Jam

recipe from Yvonne Kawashima

4 1/2# rhubarb
6 c sugar

1/4 c lime juice

4 3″ strips lime zest

1 1/2 Tbs. minced fresh ginger

Combine all ingredients overnight in bag or covered bowl. Strain juice next day and discard lime strips.

Cook juice for 5 mins to dissolve sugar.

Add rhubarb until breaks down gently and thickens, 40 minutes to 1 1/2 hours.

To check for doneness, put a small dollop on chilled dish and run finger thru it. jam ready if the mark stays…otherwise cook some more and retest.

Cool completely and refrigerate for up to 2 weeks, or can the jam for longer storage…yields about 7 cups

Rhubarb in May

 

 

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