Early Rhubarb Jam

1. 1

   Wipe and trim the rhubarb and cut into 3/4- to 1-inch chunks.

2. 2

   Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb.

3. 3

   Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar.

4. 4

   Pour the orange juice over the top.

5. 5

   Cover and let stand for at least an hour or two preferably overnight.

6. 6

   This draws the juice from the rhubarb, and the resulting syrup helps keep the rhubarb chunks whole when boiled.

7. 7

   Gently bring the mixture to a boil, stirring carefully without crushing the rhubarb pieces.

8. 8

   Boil rapidly for 5 to 6 minutes, then test for the setting point (see p. 41).

9. 9

   Remove from the heat and let rest for 5 minutes before pouring into warm, sterilized jars (see p. 21).

10. 10

    Seal immediately (see p. 22).

11. 11

    Use within 1 year.

12. 12

    Add 4 ounces of chopped crystallized ginger to the rhubarb, omitting the orange juice.

13. 13

    Sharper-tasting main-crop rhubarb can also be used for this recipe try adding a few young angelica leaves or a handful of fragrant rose petals.

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