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Ginger Rhubarb Preserve: Submitted by: | Date Added: 13 Sep 2011
Listed in: Preserves & Sauces

6 cups rhubarb chunks
6 c granulated sugar
½ c lemon juice
1 tbsp grated lemon rind
¼ c ginger root slices preserved

Cooking Instructions

1) Combine in bowl and allow to stand overnight rhubarb, sugar, lemon juice, and lemon rind. Transfer mixture to large saucepan. Bring to boil and cook, uncovered, until thickened, about one hour. Stir in ginger. Simmer 5 additional minutes. Ladle into hot sterilized jars. Seal while hot with a thin layer of melted paraffin.

Makes about 12 6 oz. glasses.

Jim Butler (SCOUTS-L contributor)

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