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Ginger Honey Rhubarb Jam
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This is a refreshing change from the sweetness of most jams. Ginger adds a pungent spiciness while the honey offsets the tartness of the rhubarb.
1 lemon
2 cups chopped rhubarb, fresh or frozen
1 large apple, peeled,cored & finely chopped
1/2 cup water
1-1/2 cups sugar
1 cup liquid honey
1-1/2 tablespoons candied ginger, finely chopped (or crystallized)
1. Remove thin outer rind from lemon with a veggie peeler& cut into fine strips with scissors or sharp knife- or use a
zester.
2. Place in a medium stainless steel or enamel saucepan.
3. Squeeze & reserve 1 tbl of juice from lemon.
4. Add rhubarb, apple& water to saucepan.
5. Bring to a boil over high heat.
6. Cover, reduce heat & boil gently for 15 minutes or until fruit is tender.
7. Add sugar, honey, ginger& lemon juice.
8. Return to a boil& boil rapidly, uncovered, stirring frequently, until mixture forms a gel (about 10 minutes).
9. Remove from heat.
10. Ladle into hot, sterile jars and process in a water bath for 10 minutes.
11. Remove from bath, let jars cool, label & store in a cool place.
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