Rhubarb Jam with Lime & Ginger

By khojnicki

Ingredients

• 4 1/2 lb rhubarb, trimmed, stalks halved lengthwise and cut into 1/2" pieces
• 6 c granulated sugar
• 4 3" strips lime zest
• 1/4 c fresh lime juice
• 1 1/2 tbsp minced ginger

Preparation

Step 1

In a large bowl, combine the rhubarb, sugar, lime zest, lime juice and ginger and stir to combine. Cover with plastic wrap and refrigerate overnight, stirring occasionally.

Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Discard the zest and set the rhubarb aside. Pour the juice into a 6 qt pot and bring to a boil over medium high heat. Reduce the heat and simmer until the sugar has dissolved and the flavors have melded, about 5 mins.

Add the rhubarb, and return to a boil. Reduce the heat to low, skim any foam from the surface, and simmer gently until the rhubarb breaks down and thickens, 45 mins-1.5 hours. Check frequently to prevent overcooking.

To test for doneness, chill a small dish in the refrigerator. Put a small dollop of jam on the dish, let cool briefly and then run your finger through it. If the mark stays, the jam is ready. If it doesnt, cook the mixture a few more mins and retest. Let cool completely and refrigerate for up to 2 weeks or can the jam and store longer.

To can the jam, portion it among sterilized pint or half pint jars. Wipe rims clean and attach the lids securely. Put the jars in a large pot fitted with a rack. Pour enough boiling water over it to cover the jars by 2". Bring to a boil over high heat then boil for 10 mins.

Transfer the jars to a rack and let cool for 12 to 24 hours. Test the seal by removing the bands and lifting the jars by their lids, if the lid holds, the jar is sealed. Store in a dark place for up to 1 year. If seal fails, refrigerate and use within 2 weeks.