Knox Unflavoured Gelatine

SPICED RHUBARB JAM
Prep: Cook: Chill:	5 mins 15 mins overnight		Sprinkle gelatine over 1/4 cup (50 mL) of the cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Add remaining water, rhubarb, sugar, lemon juice and ginger. Bring to a boil. Reduce heat and simmer, covered, 10 minutes or until rhubarb is tender; stir occasionally. Spoon into sterilized jars; cool slightly. Cover and refrigerate overnight until set. Store up to 4 weeks in refrigerator or 1 year in freezer.
This jam can be made with fresh or frozen rhubarb. It is excellent at breakfast or with afternoon tea.
1 3/4 cup 4 cups 3/4 cup 2 tbsp 3/4 tsp	pouch Knox^� Unflavoured Gelatine cold water, divided sliced rhubarb granulated sugar lemon juice ground ginger	1 175 mL 1 L 175 mL 30 mL 4 mL
Makes 3-1/4 cups (800 mL).