4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice
Preparation:
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan; let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes.
Makes about 3 half-pints of rhubarb jam.
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan; let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes.
Makes about 3 half-pints of rhubarb jam.
Just made this---yummy! I had remembered trying a particularly tasty jam a couple years ago and when I saw the rhubarb waiting to be picked I had to try this! Of course the fact I had a huge bag of candied ginger from our last Willy St visit also helped. Delicious!
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