SPICED RHUBARB JAM

Prep:
Cook:
Chill:

1. 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. 

2. 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.  

3. Spoon into sterilized jars; cool slightly. 

4. Cover and refrigerate overnight until set.  Store up to 4 weeks in refrigerator or 1 year in freezer.

1
175 mL
1 L
175 mL
30 mL
4 mL

  
Makes 3-1/4 cups (800 mL).