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I am hoping to can up some rhubarb this weekend. Our three rhubarb plants are getting huge!
Rhubarb Ginger Jam
2 pounds rhubarb (about 8 cups)
2 cups granulated sugar
1/3 cup fresh ginger, minced or grated
1/2 vanilla bean, split with seeds scraped into pan
Place all ingredients into a large saucepan. Bring to a simmer. Cook, stirring occasionally for 20 to 25 minutes on medium heat until the mixture reaches 218 to 220 degrees F on an instant-read thermometer. Skim any foam from the top and remove vanilla bean. Let sit for 5 minutes.
Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or water-bath canned per the instructions, no less than 10 minutes, with the canning jars.
Makes 6 cups.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.