This gingery jam is fabulous as a finishing glaze for pork ribs or chicken, added to yogurt, or spread on biscuits.
INGREDIENTS:
Zest of 1 lemon (organic is best)
1 tablespoon lemon juice
2 cups fresh rhubarb, cut into 1/2-inch pieces
1 large Granny Smith apple, peeled, cored, and finely chopped
1/2 cup water
1 1/2 cups granulated sugar
1 cup honey
1 1/2 tablespoons crystallized ginger, finely diced
METHOD:
Place lemon zest, rhubarb, apple, and water in a large stainless steel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 15 minutes or until fruit is tender.
Add sugar, honey, ginger, and reserved lemon juice. Return to a boil and boil rapidly, stirring frequently, until the mixture forms a gel, about 8 minutes.
Ladle jam into sterilized jars leaving 1/4 inch head space, and top with lids. Process jars for 10 minutes in a hot water bath. Allow the jars to cool undisturbed for 24 hours. Check for seals. Any jars that did not seal properly should be immediately refrigerated.
Makes about 3 ¼ cups jam.
SOURCE: Adapted from The Complete Book of Small Batch Preserving
