I don’t usually make jam but I stumbled across this recipe in my Better Homes And Garden Cookbook. I like rhubarb and I love ginger so thought I would give it a try. It is a quick and easy recipe and the jam turned out nice even if I would have preferred a stronger taste of ginger.
4 cups diced fresh rhubarb
3 cups sugar
3 tblsp finely snipped candied ginger
2 tblsp lemon juice
Combine rhubarb with next three ingredients in large saucepan; let stand about 15 minutes, or till sugar is moistened by juice. Cook over medium-high heat, stirring frequently till thick and clear, 12 to 15 minutes. Skim off foam. Ladle into hot sterilized jars; seal. Makes three 1/2-pints.
