Rhubarb & Ginger Jam By Dorothy Smith Gooden

Total Time: 25 hrs 45 mins Preparation Time: 25 hrs Cook Time: 45 mins

Ingredients

• 4 cups rhubarb, washed & 1-inch pieces
• 2 cups sugar
• 2 tablespoons preserved gingerroot, slivered

Recipe

• 1 put rhubarb& sugar inlayers in a glass bowl.
• 2 cover and allow to sit for 24 hours.
• 3 strain off the syrup into a saucepan, add ginger.
• 4 boil syrup& ginger for 30 minutes, medium low heat.
• 5 add rhubarb and boil again for 15 minutes or until the jam sets.
• 6 place in sterilized sealers& seal.