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ISO: Rhubard Jam with gingerroot

Connie Lougheed Calgary

An old recipe for rhubarb jam made by my Mother. It used chunks of raw ginger root and I believe had to be left overnight in the early stages of making. It waws very good and I have lost her recipe and she is not with us anymore.

Recipe: Rhubarb and Ginger Jam (2)

barb/mn

Sending 1 older and 1 newer recipe. The first may be closer to what you are looking for.

Rhubarb and Ginger Jam

4 lbs. rhubarb
3 lbs. sugar
2 tsp. ground ginger

Wipe the rhubarb and cut into small pieces. Pour into a basin with sugar sprinkled in layers and let stand overnight. Put the contents of basin into jam pan. Add the ginger, bring to boil and boil briskly for 15 minutes. Test for jelling. This jam looks brownish in color when ready for jelly.Rhubarb and Ginger Jam
Makes 7 (8-oz.) jars

4 cups chopped rhubarb
1/2 cup water
1 cup chopped, preserved ginger
1-1/2 packages powdered pectin
8 cups sugar

Simmer the rhubarb, water and ginger for about 10 minutes. This releases some of the liquid in the rhubarb and makes it easier for the jam to set. Add the pectin and bring the jam to a boil. If it is very thick, add no more than 1/2 cup water. (You have to feel the consistency of the jam when you stir. Jam that is too thick is not as appealing as jam that spoons nicely.) Add the sugar slowly, stirring constantly. Return to boil and boil for 1 minute, or until the jam sheets off the spoon. Pour into hot, sterilized jars. Cover with new, clean, hot caps. Invert for 5 minutes.