Rhubarb–Ginger Jam
See the Recipe. Christopher Hirsheimer

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


  1. 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.
  2. 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.
  3. 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.)