Rhubarb Jam with Lime and Ginger - Recipe - FineCooking
"Cooking time will vary depending on how much juice the rhubarb releases. Keep a close eye on the mixture as it simmers. For more tips on canning the jam, watch our Canning Basics video...."
INGREDIENTS
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4-1/2 lb. rhubarb, trimmed, stalks halved lengthwise and cut crosswise into
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1/2-inch pieces (about 15 cups)
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6 cups granulated sugar
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1/4 cup fresh lime juice (from 1-1/2 medium limes)
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4 (3-inch) strips lime zest (use a vegetable peeler)
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1-1/2 Tbs. minced fresh ginger
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