Name: Rhubarb-Ginger Jam
Yield: Makes 1 1/2 Cups
Ingredients: 1 1-pound package frozen sliced rhubarb (unthawed); 1 1/4 cups sugar; 3 tablespoons chopped crystallized ginger (about 1 ounce); 1 teaspoon grated lemon peel

From Reading House innkeeper Rita Newell

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes 1 1/2 Cups

Ingredients

1 1-pound package frozen sliced rhubarb (unthawed)

1 1/4 cups sugar

3 tablespoons chopped crystallized ginger (about 1 ounce)

1 teaspoon grated lemon peel

Preparation

Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled.

TagsSpreads Rhubarb Fruit Ginger Herbs & Spices Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy 5 Ingredients or Fewer Make Ahead Spring Bon Appétit

Recipe notes

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