Rhubarb Ginger Marmalade
- 2-1/2 pounds Rhubarb, Chopped
- 2-1/2 pounds Sugar
- 4 ounces, weight Candied Ginger, Chopped
- 1 ounce, weight Ginger Root, Peeled
- Layer cut rhubarb and sugar in a pan and let sit overnight.
- When ready to cook, add in the peeled ginger root. If you don't peel it you can tie it up in cheesecloth.
- Bring to a hard boil over high heat and boil 15 mins.
- Test using a small amount of jam on a cold plate to see if the consistency is right. I do this by putting a small plate in the freezer while boiling, put a small amount of jam on the plate and put back in the freezer for a minute.
- When jam stage is reached, add in chopped candied ginger and pour into sterilized jars and seal.
- Yield: Approx 6-7 cup jars
- Note: Depending on the type of rhubarb you'll get a jam in colour of light green to light red. If you're using a more green coloured rhubarb you might want to add a small amount of red food colouring if the green colour might be off-putting to some.
rhubarb, sugar, weight candied ginger, weight ginger
Taken from tastykitchen.com/recipes/canning/rhubarb-ginger-marmalade/ (may not work)