Rhubarb-Ginger Jam
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Rhubarb-Ginger Jam
Makes about 3 cups
This can be prepared in 45 minutes or less. It can be eaten warm as a compote or chilled as a jam. The recipe appeared in the July 1997 issue of Bon Appetit magazine.
From Rita Newell, innkeeper at Reading House in Watkins Glen, N.Y.
Ingredients
| 2 | pounds rhubarb, washed, trimmed and cut crosswise into 1-inch pieces |
| 2 | to 2 |
| cup coarsely chopped crystallized ginger | |
| zest of 1 lemon |
Directions
Combine the ingredients in medium, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Reduce the heat to medium and cook at least 20 minutes (it may take as long as 40 minutes), stirring often, until the mixture thickens and mounds on a spoon.
NUTRITION {vbar} 42 calories, 0 g protein, 11 g carbohydrates, 0 g fat, 0 saturated fat, 0 g cholesterol, 1 mg sodium, 0 g dietary fiber. Recipe tested by Rose Jacobius; e-mail questions tofood@washpost.com.
