Oriental Rhubarb Jam
Oriental Rhubarb Jam recipe
Yield
16 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rhubarb
finely chopped |
|
| 3 | cups |
sugar
granulated |
|
| ½ | teaspoon |
chinese five spice powder
|
*
|
| ¼ | cup |
crystallized ginger (candied)
chopped |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 3 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rhubarb
finely chopped |
|
| 7.1E+2 | ml |
sugar
granulated |
|
| 2.5 | ml |
chinese five spice powder
|
*
|
| 59 | ml |
crystallized ginger (candied)
chopped |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 45 | ml |
lemon juice
|
|
Directions
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well.
Place over low heat, stirring constantly until sugar dissolves.
Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes.
Ladle into hot, sterilized jars; seal.
