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Ginger Rhubarb Conserve

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By Sherri Eldridge

Posted July 23rd, 2007

This article is reprinted with permission from Coastal New England Summertime Cooking, by Sherri Eldridge, (1997, Harvest Hill Press)

Coastal New England Summertime Cooking

Author Notes:

The recipe for this heart-healthy gourmet spread for brunch, tea or bread is from Coastal New England Summertime Cooking, by Sherri Eldridge, who gave us kind permission to run it here.

Ingredients:

1 orange
1 lemon
1/2 cup water
1/4 cup vinegar
3 cups sugar (yes, sugar!)
1/4 cup golden raisins
2 tablespoons freshly grated ginger
2 whole cloves
1/2 teaspoon mace
1 1/2 cups rhubarb, cleaned and finely chopped

Instructions:

Makes 8 Jelly Jars

Seed the orange and lemon. Scoop pulp into saucepan, add water, vinegar, sugar, raisins and ginger. Boil. Tie spices in a cheesecloth and simmer in the syrup for 5 minutes. Stir in rhubarb and cook until thickened. Pack and seal in sterilized jelly jars, leaving 1/2-inch headroom. Place jars on rack in boiler half-filled with boiling water, leaving space between jars. Add boiling water to cover jars 2-inches above their tops, Bring to a boil, cover, and process 10 minutes. Using tongs, lift jars (not by the lids) and set on towels with several inches between them to cool.