(Ingredients:
- 4 cups diced fresh rhubarb
- 3 cups sugar
- 3 tablespoons finely chopped candied ginger
- 2 tablespoons lemon juice
- red food coloring, if desired, for color
Preparation:
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan; let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes.
Skim off foam and add red food coloring if using. Ladle into hot sterilized canning jars and seal immediately.
Process in boiling water bath 10 minutes; adjust seals.
Makes about 3 half-pints of rhubarb jam.
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