Ingredients:
4 cups rhubarb
4 cups rhubarb
1 Lime, juiced
Zest of 1 Lime
2 Tablespoons minced fresh ginger
4 drops red food color
1 package powdered pectin
5 cups sugar
Cooking Instructions:
Chop rhubarb into 1/2 inch chunks. Place in large stock pot and cook over low until rhubarb is soft. Add ginger, lime zest, lime juice and pectin; cook over high heat, stirring constantly until mixture reaches a full rolling boil (cannot be stirred down). Add sugar all at once, and bring back to a full rolling boil. Cook, stirring constantly, for 2 full minutes. Remove from heat and add food color. Place in sterilized jars with new lids. Process 10 minutes in hot water bath.
2 Tablespoons minced fresh ginger
4 drops red food color
1 package powdered pectin
5 cups sugar
Cooking Instructions:
Chop rhubarb into 1/2 inch chunks. Place in large stock pot and cook over low until rhubarb is soft. Add ginger, lime zest, lime juice and pectin; cook over high heat, stirring constantly until mixture reaches a full rolling boil (cannot be stirred down). Add sugar all at once, and bring back to a full rolling boil. Cook, stirring constantly, for 2 full minutes. Remove from heat and add food color. Place in sterilized jars with new lids. Process 10 minutes in hot water bath.
Yields about 6 ½ Cups
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