Raspberry Rhubarb Ginger Jam

Name: Raspberry Rhubarb Ginger Jam
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Cuisine: Global
Ingredients: 59 milliliters minced crystallized ginger; 1 Tbsp grated fresh ginger; 1 Tbsp zest and 2 tablespoons juice from one lemon; 3 teaspoons Pomonas Universal Pectin; 237 milliliters raspberries; 2 liters diced rhubarb; 532 milliliters sugar; 4 teaspoons calcium water

Raspberry Rhubarb Ginger Jam is a gluten free, fodmap friendly, and vegan condiment. This recipe serves 50. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 44 calories. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Head to the store and pick up pomona's universal pectin, sugar, rhubarb, and a few other things to make it today.

Instructions

Whisk the sugar and pectin in a medium bowl and set aside.

Ingredients you will need

Pectin

Sugar

Equipment you will use

Whisk

Bowl

Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the raspberries in a food processor or blender. You should have 1/2 cup.

Ingredients you will need

Raspberries

Rhubarb

Water

Equipment you will use

Food Processor

Sauce Pan

Blender

Measure the stewed rhubarb. You should have 4 cups. Return the rhubarb and the pureed raspberries to the saucepan.

Ingredients you will need

Raspberries

Rhubarb

Equipment you will use

Sauce Pan

Add lemon zest and juice and calcium water and bring to a boil over medium-high heat.

Ingredients you will need

Lemon Zest

Juice

Water

Add the sugar-pectin mixture, crystallized ginger, and grated ginger and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

Ingredients you will need

Candied Ginger

Ginger

Pectin

Fruit

Sugar

Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

Ingredients you will need

Water

Jam