1× Recipe
Ingredients
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- 8 Cups Rhubarb
about 1 kg - 3¼ Cups White Sugar
- ½ Cups Candied Ginger
chopped fine, include additional grated root ginger for more zing - 4 Tabasco Sauce
dashes - ¼ Cups Lemon Juice
fresh or Realemon - 2 Tbsp Butter
to stop foaming
Method
In a large pot
- 8 Cups Rhubarb
about 1 kg - 3¼ Cups White Sugar
- ½ Cups Candied Ginger
chopped fine, include additional grated root ginger for more zing - 4 Tabasco Sauce
dashes - ¼ Cups Lemon Juice
fresh or Realemon - 2 Tbsp Butter
to stop foaming
1
Combine all ingredients in a large pot and mix well. Bring to a boil over medium heat, stirring frequently. Simmer 30 minutes or until mixture is thick.
While jam is simmering, sterilize about 4 one-cup canning jars in a 210ºF oven for 20 minutes. Put lids and rings into a small pot of water and bring to a boil.
When jam is ready, stir and cool it slightly. Then ladle it into the hot jars and immediately affix the hot lids and rings. Cover with a cloth until cool. Any extra jam can be put in a container in the fridge for immediate use.
Some directions suggest putting the jars in a 10 minute boiling water bath, but I find they preserve well if you take care to enure all the jars and lids are sterile and hot.