Rhubarb Jam

Name: Rhubarb Jam
Ingredients: 2 1/4 lb. (about 8 cups) rhubarb, trimmed and sliced into 1-inch pieces; 2 1/2 cups granulated sugar; 2 Tbs. grated orange zest; 2 tsp. finely chopped crystallized ginger; Sterile half-pint jars

5 ingredients

9 steps

Ingredients

2 1/4 lb. (about 8 cups) rhubarb, trimmed and sliced into 1-inch pieces
2 1/2 cups granulated sugar
2 Tbs. grated orange zest
2 tsp. finely chopped crystallized ginger
Sterile half-pint jars

Directions

1

Combine rhubarb, sugar and orange zest in mixing bowl.
2

Cover with plastic wrap, and refrigerate for 12 hours.
3

Strain liquid from rhubarb mixture into a large heavy saucepan, pressing on solids to release all juice.
4

Set rhubarb aside.
5

Bring liquid to a boil, and cook over medium heat until syrupy and reduced by half, for 15 to 20 minutes, watching closely toward end to prevent scorching.
6

Add reserved rhubarb and crystallized ginger, and cook, stirring, until rhubarb is soft and mixture has thickened, for about 5 minutes.
7

Pour into hot, sterilized half-pint jars, leaving 1DA4-inch headspace.
8

Tighten lids, and process in a boiling-water bath for 10 minutes.
9

Remove from heat, cool and store.