Rhubarb Jam

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

   42 calories per tablespoon: 0 G protein, 0 G fat, 11 G carbohydrate; 1 mg sodium; 0 mg cholesterol.

10. 10

    Eating Well.

No additional tips available.