How to can rhubarb ginger-lime jam in the alto shaam ctx



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Sterilize canning jars in the oven in steam mode 212F (100C) for 10 minutes.

Clean and trim rhubarb stalks.

Cut into roughly 2 inch pieces.

Fine dice crystallized and fresh ginger.

Add rhubarb, sugar, diced gingers, lime juice and lime zest to a saucepan.

Stir in saucepan over medium-high heat.

Stir until sugar has dissolved and mixture begins to bubble.

Reduce mixture to a medium simmer, stirring occasionally, until thickened (20-25min). Break down any large rhubarb pieces with the spoon.

Add mixture to sterilized canning jars and place in the oven to seal, steam mode 190F (88C) for 10 minutes.

Let cool and store on shelf until ready to use!


Watch the video: Rhubarb Juice Recipe - delicious easy summer drink - sugar free - paleo primal


Previous Article

How to make chocolate peanut butter mug cake

Next Article

How to make s'mores dip