Rhubarb And Preserved-ginger Jam

Total Time: 4 hrs 50 mins Preparation Time: 3 hrs 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 lbs rhubarb, chopped
• 7 cups sugar
• 1/2 cup chopped preserved gingerroot
• 6 tablespoons lemon juice

Recipe

• 1 in a large saucepan, combine rhubarb and sugar; let stand for 3 hours.
• 2 stir in ginger and lemon juice, and heat to boiling.
• 3 lower heat and simmer for about one hour, until jam sheets from a spoon.
• 4 skim off foam.
• 5 ladle jam into hot sterilized mason jars, filling to within 1/4 inch from top.
• 6 wipe rims and seal with new rings and lids.
• 7 process in a boiling water bath for 10 minutes.
• 8 remove jars from water bath and cool to room temperature.
• 9 check seals, label jars, and store in a cool, dry place.