Rhubarb Ginger Jam

As rhubarb season is always too-short lived, but I am trying to bake some fewer sweets, I decided to use some rhubarb to make Rhubarb Ginger Jam.  This is another recipe from Saveur’s The New Classics Cookbook.  It’s a great way to start the canning season and plan for the upcoming harvest season.

Rhubarb Ginger Jam

Rhubarb Ginger Jam

1 1/2 lb rhubarb stalks, cut into 2″ pieces
2 c sugar
1 2″ piece ginger, peeled
1 c water

Place rhubarb in a large saucepan with sugar, ginger, and water.  Simmer over medium-low heat, stirring occasionally and skimming foam as it rises until rhubarb is soft and syrup begins to thicken, about 15 minutes.  Remove rhubarb with a slotted spoon and set aside.

Continue simmering syrup until very thick, another 7-10 minutes.  Remove from heat.  Discard ginger, return rhubarb to pan, stir, and cool for 5-10 minutes.

Sterilize four 1-pt jars, lids, and ring bands.  Ladle jam into jars, seal in water bath for 10 minutes, and let stand at room temperature to set.  Store in refrigerator for up to 1 month.

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