Rathbaun Farm Rhubarb and Ginger Jam: Difference between revisions
From Recipes
Jump to navigationJump to search
No edit summary |
|||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=5 min + time to thaw (~30-45 min) | ||
|CookTime= | |CookTime=~25 min | ||
|Source= | |Source=[http://www.rathbaunfarm.com Rathbaun Farm] near Galway, Ireland | ||
|Yield= | |Yield= | ||
|Rating={{unrated}} | |Rating={{unrated}} | ||
Latest revision as of 17:11, 19 January 2024
| Summary | |
|---|---|
| Prep time | 5 min + time to thaw (~30-45 min) |
| Cook time | ~25 min |
| Source | Rathbaun Farm near Galway, Ireland |
| Yield / serves | |
| Rating | (unrated) |
Ingredients
- 2 lbs frozen rhubarb
- 2 lbs sugar
- 1 piece of peeled ginger root
- a little water, if needed
Preparation
Place the frozen rhubarb in a pan. Add sugar and ginger. Allow to thaw. Then thawed, stir and bring slowly to a boil. Simmer for 15 minutes, stirring occasionally. Remove ginger before potting.
