Rhubarb Jam

== Ingredients ==
* 2¼ lbs (about 8 cups) rhubarb, trimmed and sliced into 1-inch pieces
* 2½ cups granulated sugar
* 2 tbsp grated orange zest
* 2 tsp finely chopped crystallized ginger
=== Special equipment ===
* sterile half-pint jars
== Directions ==
# Combine rhubarb, sugar and orange zest in mixing bowl.
# Cover with plastic wrap, and refrigerate for 12 hours.
# Strain liquid from rhubarb mixture into a large heavy saucepan, pressing on solids to release all juice.
# Set rhubarb aside.
# Bring liquid to a boil, and cook over medium heat until syrupy and reduced by half, for 15 to 20 minutes, watching closely toward end to prevent scorching.
# Add reserved rhubarb and crystallized ginger, and cook, stirring, until rhubarb is soft and mixture has thickened, for about 5 minutes.
# Pour into hot, sterilized half-pint jars, leaving ¼-inch headspace.
# Tighten lids, and process in a boiling-water bath for 10 minutes.
# Remove from heat, cool and store.
Category:Crystallized ginger Recipes
Category:Rhubarb preserves and jam Recipes
Category:Vegetarian Recipes