Rhubarb Jam

Directions

1. 1
   In a medium sized bowl, combine rhubarb, sugar and orange zest.
2. 2
   Cover with plastic wrap and refrigerate 12 hours.
3. 3
   Strain liquid from the rhubarb mixture into a large heavy saucepan, pressing on the solids to release all the juice.
4. 4
   Set the rhubarb aside.
5. 5
   Bring the liquid to a boil and cook over medium heat until syrupy and reduced by half, 15 to 20 minutes, watching closely toward the end to prevent scorching.
6. 6
   Add the reserved rhubarb and crystallized ginger and cook, stirring, until the rhubarb is soft and the mixture has thickened, about 5 minutes.
7. 7
   Pour into hot, sterilized half pint jars, leaving 1/4 inch headspace.
8. 8
   Adjust lids and process in a boiling water bath for 10 minutes.
9. 9
   Makes 1 1/2/ pints.
10. 10
    42 calories per tablespoon: 0 G protein, 0 G fat, 11 G carbohydrate; 1 mg sodium; 0 mg cholesterol.
11. 11
    Eating Well.