Gingered rhubarb jam with honey

From The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

Cookbook

Author(s): Ellie Topp, Margaret Howard

Page 21

Cuisine: North American

Course: Jams/Preserves

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

Kestrel

3 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

I really love this jam since it combines ginger and rhubarb, two of my favourite flavours. I do cut the sugar and honey a bit, and I store it in the fridge. It doesn't last long.

Report