Gingered Rhubarb Jam

1. 1

   Remove thin outer rind from lemon with a veggie peeler& cut into fine strips with scissors or sharp knife- or use a zester.

2. 2

   Place in a medium stainless steel or enamel saucepan.

3. 3

   Squeeze& reserve 1 tbsp of juice from lemon.

4. 4

   Add rhubarb, apple& water to saucepan.

5. 5

   Bring to a boil over high heat.

6. 6

   Cover, reduce heat& boil gently for 15 minutes or until fruit is tender.

7. 7

   Add sugar, honey, ginger& lemon juice.

8. 8

   Return to a boil& boil rapidly, uncovered, stirring frequently, until mixture forms a gel (about 10 minutes).

9. 9

   Remove from heat.

10. 10

    Ladle into hot, sterile jars and process in water bath for 10 minutes.

11. 11

    Remove from bath, let jars cool, label& store in a cool place.

* Per serving · 4 servings · Values may vary.

No additional tips available.