Tai’s Rhubarb Ginger Jam

INGREDIENTS

• 1 lb rhubarb, trimmed, washed and sliced to 1/8-inch pieces (fresh or frozen)
• 1 cup turbinado sugar
• 3 oz crystallized ginger, chopped (about 9 tbsp)
• 1.5 tsp lemon & orange zest (about half:half), coarsely chopped

METHODS

1. Combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring constantly to dissolve sugar and prevent scorching.
2. Reduce heat to medium-low and simmer, stirring frequently, until jam thickens and mounds on a spoon, about 20-30 minutes. Transfer to a glass bowl or jar, cover and chill in the refrigerator.

Yields about 1 and 1/2 cups.

NOTES: we doubled the recipe, using lemon and lime zest and juicing the lime into the mix.  We decreased the ginger to 5 oz for the double batch, which worked well, still allowing the rhubarb to shine.   Yield:  just under 5 half pint jars