Rhubarb and Preserved-Ginger Jam

Submitted by Lennie

"Rhubarb and ginger is one of my favourite flavour combinations. I haven't tried this, but I bet it's great! Taken from "Rhubarb: more than just pies". Prep time includes initial standing time; cook time includes processing time."

 

• Ready In: 4hrs 50mins
• Ingredients: 4
• Yields: 4 pint jars

ingredients

• 3 lbs rhubarb, chopped
• 7 cups white sugar
• 1⁄2 cup chopped preserved gingerroot
• 6 tablespoons lemon juice

directions

1. In a large saucepan, combine rhubarb and sugar; let stand for 3 hours.
2. Stir in ginger and lemon juice, and heat to boiling.
3. Lower heat and simmer for about one hour, until jam sheets from a spoon.
4. Skim off foam.
5. Ladle jam into hot sterilized mason jars, filling to within 1/4 inch from top.
6. Wipe rims and seal with new rings and lids.
7. Process in a boiling water bath for 10 minutes.
8. Remove jars from water bath and cool to room temperature.
9. Check seals, label jars, and store in a cool, dry place.