Rhubarb isn't just for pies—add some spicy-sweet ginger, and you've got the makings of a lovely jam.
Yield: makes 4 Pints
- 1 <sup>1</sup>⁄<sub>2</sub> lb. rhubarb stalks
- 2 cups sugar
- 1 (2") piece peeled ginger
- Cut rhubarb into 1"–2" pieces. Place in a large saucepan with sugar, ginger, and 1 cup water. Simmer over medium-low heat, stirring occasionally and skimming foam as it rises, until rhubarb is soft and syrup begins to thicken, about 15 minutes. Remove rhubarb with a slotted spoon and set aside.
- Continue simmering syrup until very thick, another 7–10 minutes. Remove from heat. Discard ginger, return rhubarb to pan, stir, and cool for 5–10 minutes.
- Sterilize four 1-pt. mason jars by plunging jars, lids, and rims into a pot of boiling water. Drain and set aside to dry. Pour jam into jars, seal, and let stand at room temperature to set. (Store in refrigerator for up to 1 month.)
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