- 1 pound rhubarb, thinly sliced, about 4 stalks
- 6 tablespoons fresh lemon juice
- 3 tablespoons grated lemon peel
- 3 cups granulated sugar
- 1/4 cup crystallized ginger, finely chopped
- 1/3 cup coarsely chopped almonds, toasted*
Preparation:In a heavy 5 to 6-quart kettle, combine the sliced rhubarb, lemon juice, grated lemon peel, sugar, and ginger; let stand for 4 hours. Bring mixture to a boil over medium-high heat; cook, stirring often, for 10 to 15 minutes, or until a jelly thermometer registers 220° or use the cold saucer test** (see below). Stir in the nuts and simmer for 1 minute, stirring.
Ladle the conserve into hot sterilized jars; seal. Jars can be refrigerated for up to 2 months, or freeze for up to 1 year.
storage, this conserve must be processed in a hot-water bath
for 10 minutes. Store in a cool, dark place.
Makes about 3 1/2 cups.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
**Cold Saucer Test:
Place a saucer in the freezer for 20 minutes. Spoon a little of the conserve on the saucer. If, when the saucer is tilted, the conserv runs in one thick stream, it is probably done.
NOTES : Making jam without added pectin:
Guidelines for making jams without added pectin
Blue Ribbon Strawberry Preserves
Peach Marmalade Recipe
Hot Pepper Jelly
Cranberry Jelly without Pectin
Rhubarb Recipe Index
Preserves & Relishes