How to Can Rhubarb Ginger-Lime Jam in the Alto Shaam CTX

Canning jam made fast and easy with combi steam technology.

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How to Can Rhubarb Ginger-Lime Jam in the Alto Shaam CTX Recipe
10 Steps
Ingredients
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1
Sterilize canning jars in the oven in steam mode 212F (100C) for 10 minutes.

Sterilize canning jars in the oven in steam mode 212F (100C) for 10 minutes.

2
Clean and trim rhubarb stalks.

Clean and trim rhubarb stalks.

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3
Cut into roughly 2 inch pieces.

Cut into roughly 2 inch pieces.

4
Fine dice crystallized and fresh ginger.

Fine dice crystallized and fresh ginger.

5
Add rhubarb, sugar, diced gingers, lime juice and lime zest to a saucepan.

Add rhubarb, sugar, diced gingers, lime juice and lime zest to a saucepan.

6
Stir in saucepan over medium-high heat.

Stir in saucepan over medium-high heat.

7
Stir until sugar has dissolved and mixture begins to bubble.

Stir until sugar has dissolved and mixture begins to bubble.

8
Reduce mixture to a medium simmer, stirring occasionally, until thickened (20-25min). Break down any large rhubarb pieces with the spoon.

Reduce mixture to a medium simmer, stirring occasionally, until thickened (20-25min). Break down any large rhubarb pieces with the spoon.

9
Add mixture to sterilized canning jars and place in the oven to seal, steam mode 190F (88C) for 10 minutes.

Add mixture to sterilized canning jars and place in the oven to seal, steam mode 190F (88C) for 10 minutes.

10
Let cool and store on shelf until ready to use!

Let cool and store on shelf until ready to use!

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