In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
roasted rhubarb jam
makes one generous cup
1 pound (16 ounces) rhubarb,
tough ends removed & cut into large chunks
1/2 cup (4 ounces) sugar
1/4 teaspoon cinnamon,
optional
Preheat oven to 400¼F. Toss
rhubarb with sugar and cinnamon, if using, in a 9-inch by 13-inch nonstick
baking dish. Roast for 20 minutes until thick and bubbly. Stir to mix well,
then let cool completely. Transfer to tightly sealed jar and store in
refrigerator for up to two weeks. May also be processed in a hot water bath
using sterilized glass jars.
URL to article: http://www.injennieskitchen.com/2010/05/roasted-rhubarb-jam.html
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