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Rhubarb jam with ginger

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Ingredients for 1 servings:

  • 500 g rhubarb
  • 1 piece(s) ginger, fresh
  • 500 g gelling sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Wash and trim the rhubarb, and cut into pieces about four centimeters long. Peel the ginger root thoroughly and cut into very small cubes, about one tablespoon each. Combine the ginger cubes, rhubarb pieces, and gelling sugar in a saucepan, cover, and let stand overnight. Bring to a boil and simmer for four minutes. While the jam is still hot, pour it into clean jars and seal immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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