Guest guest Posted May 19, 2007 Report Share Posted May 19, 2007 Rhubarb and Ginger Jam (Britain) Source: Encyclopedia of European Cooking 4 lb (1.8 kg) rhubarb 3 Ib (1.36 kg) sugar 2 teaspoons ground ginger 1 teaspoon citric acid Cut up rhubarb and arrange fruit and sugar in layers in a bowl. Leave to stand for 12 hours. Then place in a pan, add acid and ginger and boil for 10 to 15 minutes until the jam will set. Quote Link to comment Share on other sites More sharing options...
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