Ginger Rhubarb Marmalade

1. 1

   Add water to rhubarb and simmer until soft.

2. 2

   Measure 3 cups of this mixture into a large pan.

3. 3

   Add sugar and ginger and mix well. Bring to a rolling boil and boil for 1 minute, stirring constantly.

4. 4

   Remove from heat and add Certo.

5. 5

   Stir and cool slightly.

6. 6

   Put in warm, clean jars and skim foam from top.

7. 7

   Add hot paraffin at once.

8. 8

   Cool and allow to set.

* Per serving · 4 servings · Values may vary.

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