Rhubarb – Ginger – Jam
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb
- 1 kg preserving sugar (: )
- 30 g iner, fresher
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb and cut into pieces about 3 cm long. Weigh after cleaning - it should be 1 kg. Peel the ginger root and cut it into fine cubes (if you don`t like the heat, you should use a little less ginger).
- Mix the rhubarb and ginger with the preserving sugar and leave to stand overnight, covered.
- Then bring to the boil and let it boil for 4 minutes, then make a gelling test. Put a thick drop on a cold plate, if it gels after a short time, the jam is hot. Pour the finished jam into clean jars and seal.
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