Jam: Gingered Spring Jam

posted by SandyOH 08-25-100 4:52 AM

* Exported from MasterCook *
Gingered Spring Jam
Recipe By : Ball Canning - 1999
Serving Size : 1 Preparation Time :0:00
Categories : Jams, Jellies And Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts strawberries -- crushed
1 pound rhubarb -- finely chopped
2 ounces crystallized ginger -- minced
1/4 cup lemon juice
1 pouch Ball 100% Natural Fruit Jell pectin
5 1/4 cups sugar

Measure 4 cups strawberries. Combine with 2-1/2 cups rhubarb, ginger and lemon juice in a large saucepot. Stir in Fruit Jell pectin. Bring mixture to a boil over high heat, stirring constantly. Add sugar. Return mixture to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

Ladle hot jam into hot 8-ounce jelly jars to 1/4-inch below rim. Wipe jar rim clean. Place lid on jar and tighten band, just until the point of resistance is met. Process 10 minutes in a boiling-water bath. Cool for 12 to 24 hours. Remove bands. Lids should be concave in the middle.

Yields: 6 half-pints

Source: Alltrista Corporation (Ball) - 1999

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