Strawberry Rhubarb Jam with Ginger and Cardamom
Lisa Linderman
I already had a recipe for the Strawberry Rhubarb Cardamom jam. This just adds the zing of ginger!
ingredients
- 4 cups mashed strawberries (about 2 1/2 pounds)
- 4 1/4 cups chopped rhubarb (about 1 pound)
- 4 cups granulated sugar
- 2 Tbls fresh lemon juice
- 1/2 tsp ground cardamom
- 1/4 cup finely chopped fresh ginger
- 2 Tbls fresh lime juice
directions
- 1
Sterilize 5 half-pint jars, scald lids. Keep hot, but set aside.
- 2
Combine berries, rhubarb, sugar and lemon juice. Leave alone for several hours at room temperature to macerate.
- 3
Strain juice into a large, non-reactive skillet. (Stainless steel, enamel covered, glass.) Set fruit aside.
- 4
Boil juice over medium high heat for 10 minutes. Add fruit, cardamom and ginger, return to a boil and cook to 218 degrees on a candy thermometer.
- 5
Stir in lime juice. Ladle hot jam into hot jars, leaving 1/4 inch head space. Wipe jar rims with damp, clean cloth before attaching the lid and screwing the band down finger-tight.
- 6
Process 5 minutes in a boiling water canner.
Source: Lisa Linderman
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