Mother Daniel's Rhubarb-Ginger Jam

By Mother_Daniel

Can be doubled.

Keeps refrigerated for 3 months.

Ingredients

• 1 lb. sliced rhubarb
• 1 1/4 C. Sugar
• 3 T. Chopped crystallized ginger (about 1 oz.)
• 1 t. Grated lemon peel

Preparation

Step 1

Combine all ingredients in heavy, medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil

Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching; about 20 minutes.