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Rhubarb jam with ginger

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Ingredients for 1 servings:

  • 600 g rhubarb, peeled, cut into 1 cm pieces
  • 300 g gelling sugar, 2:1
  • 1 lemon(s), finely grated peel
  • 1 tbsp ginger, finely grated
  • 100 ml orange juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring all ingredients to a boil in a saucepan, stirring constantly, and simmer for 7 minutes. Pour the jam into hot, rinsed jars, seal tightly, let stand upside down for at least 5 minutes, and then refrigerate.

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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.

Rhubarb jam with ginger

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