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rhubarb-peach-jam recipe

Date: Tue, 24 Jun 1997 09:34:05 -0400 (EDT)
From: ReddHedd@aol.com

1 1/2 lbs. rhubarb
1/2 c. water
1/4 c. bottled lemon juice
1 lb. peaches (about 2 large)
4 1/2 c. sugar
1 1/2 Tbsp. crystallized ginger, finely diced
Wash and cut rhubarb into 1/2-inch pieces.  Put rhubarb, water, and lemon
juice into a saucepan and bring to a boil.  Remove from heat, stir well, and
let stand for 1 hour.  Peel, pit and dice peaches.  Add peaches, sugar and
ginger to rhubarb mixture.  Bring mixture to a boil, stirring constantly.
 Cook over medium heat until jam is thick and clear, or reaches the jell
point on a thermometer.  Skim foam as jam cooks.  Remove from heat and let
sit 5 minutes.  Skim off any foam that rises.  Ladle into hot sterilized
jars, clean rims, seal, and process in water bath canner for 5 minutes.
 Makes 6 half-pints.

kwvegan vegan