Wash and rinse containers.
The sweet warmth of ginger adds a special touch to this quick-and-easy rhubarb freezer jam recipe. Wonderful on toast, scones, muffins, waffles and more!
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Ingredients
Servings
Ingredients
Wash and rinse containers.
Combine rhubarb* water and Ginger in saucepan. Bring to a boil and simmer uncovered until tender (about 5 minutes). Chill.
Place cooked, chilled rhubarb in large mixing bowl. Gently stir in sugar and allow to stand for 15 minutes.
Slowly sprinkle Garden Fare No Cook Freezer Jam gelling powder a little at a time onto rhubarb mixture while stirring for 3 minutes.
Allow to stand for 5 minutes. Gently stir again for 1 minute.
Pour jam into jars, leaving 1 inch (2.5 cm) head space. Seal tightly. Jam is ready to eat. No standing time is required.
Store in refrigerator and use within 6 weeks or store in freezer for up to one year.
*Rhubarb is a vegetable and requires cooking before use.
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