Gingered Rhubarb Jam

This is a refreshing change from the sweetness of most jams. Ginger adds a pungent spiciness while the honey offsets the tartness of the rhubarb.

• Ready In: 45 mins
• Yields: 3 cups

Ingredients

• 1  lemon
• 2  cups  chopped rhubarb, fresh or frozen
• 1  large apple, peeled,cored & finely chopped
• 1⁄2 cup water
• 1 1⁄2 cups sugar
• 1  cup liquid honey
• 1 1⁄2 tablespoons candied ginger, finely chopped (or crystallized)

Directions

1. Remove thin outer rind from lemon with a veggie peeler& cut into fine strips with scissors or sharp knife- or use a zester.
2. Place in a medium stainless steel or enamel saucepan.
3. Squeeze& reserve 1 tbsp of juice from lemon.
4. Add rhubarb, apple& water to saucepan.
5. Bring to a boil over high heat.
6. Cover, reduce heat& boil gently for 15 minutes or until fruit is tender.
7. Add sugar, honey, ginger& lemon juice.
8. Return to a boil& boil rapidly, uncovered, stirring frequently, until mixture forms a gel (about 10 minutes).
9. Remove from heat.
10. Ladle into hot, sterile jars and process in water bath for 10 minutes.
11. Remove from bath, let jars cool, label& store in a cool place.