Rhubarb Jam

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 1/4 lbs rhubarb, trimmed and sliced into 1 inch pieces (8cups)
• 2 1/2 cups sugar
• 2 tablespoons grated orange zest
• 2 teaspoons finely chopped crystallized ginger

Recipe

• 1 in a medium sized bowl, combine rhubarb, sugar and orange zest.
• 2 cover with plastic wrap and refrigerate 12 hours.
• 3 strain liquid from the rhubarb mixture into a large heavy saucepan, pressing on the solids to release all the juice.
• 4 set the rhubarb aside.
• 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 add the reserved rhubarb and crystallized ginger and cook, stirring, until the rhubarb is soft and the mixture has thickened, about 5 minutes.
• 7 pour into hot, sterilized half pint jars, leaving 1/4 inch headspace.
• 8 adjust lids and process in a boiling water bath for 10 minutes.
• 9 makes 1 1/2/ pints.
• 10 42 calories per tablespoon: 0 g protein, 0 g fat, 11 g carbohydrate; 1 mg sodium; 0 mg cholesterol.
• 11 eating well.