Set for jam press enter and and 3 more minutes. Wait 4 minutes and when beeps add the sugar. Place lid on. When done press cancel and unplug appliance. Preserve water canning method. …
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Allow the rhubarb pieces to macerate in the … 2. Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot. 3. Bring the juice to a simmer over medium heat …
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Directions 1 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. ... 2 Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. ... 3 Place a rack in the bottom of a large stockpot and fill halfway with water. ... More items...
Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Place a rack in the bottom of a large stockpot and fill halfway with water.
Finely grate the peeled ginger directly over the rhubarb. Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
This low carb rhubarb jam is a wonderful condiment to add to roast meat like pork or lamb, or you could even enjoy it on toast made from low carb bread! This rhubarb jam is a wonderful condiment to make this spring!