Rhubarb Jam

1. 1

   Combine rhubarb, sugar and orange zest in mixing bowl.

2. 2

   Cover with plastic wrap, and refrigerate for 12 hours.

3. 3

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

4. 4

   Set rhubarb aside.

5. 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. 6

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

7. 7

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

8. 8

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

9. 9

   Remove from heat, cool and store.

* Per serving · 4 servings · Values may vary.

No additional tips available.