Jam, Spiced Rhubarb

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Ethnicity
American  
Base Type
Fruit  
Course
Appetizer  
Preparation Time
0 Minutes  
Difficulty
Intermediate  
Serving Size
Refresh / Double it
Comments
 
Source
 
Source Description
 
Last Modified
2011-01-03  
User
Joyce McGuire



Ingredients
                
10 c
cut into 1 to 2 inch pieces Rhubarb

2 c
sugar

1 1/2 c
water

2 sli
2-4 inches ginger root

1 ea
or 2 cinnamon sticks

1/4 t
Cardamom, ground

1 pk
Sure Jell (optional)


Directions
Combine rhubarb, sugar and water in large saucepan; heat to boiling.  Reduce heat and simmer, covered, until rhubarb is tender, about 10 minutes. Strain rhubarb, reserving juice and return juice to saucepan, add ginger root, cinnamon sticks and cardamom and heat to boiling. Simmer rapidly, stirring occasionally, until very thick, 10 -15 minutes.  Discard cinnamon and ginger root.

Stir rhubarb into juice mixture, simmer longer, to desired thickness, stirring constantly to prevent sticking and burning.  Pour jam into sterilized pint jars and seal; cool. Store in refrigerator for 2 weeks.

If using Sure Jell, follow directions on package on when to add. Water bath for 10 minutes and store in cool dark place. Make sure top pops or else store in refrigerator and eat first.