Rhubarb Ginger Jam

My English friend Tanya brought over a jar of this amazing jam, which her mother always made, and we finished it off in the first week.  So I decided to make a batch yesterday with my friend Donna.  It’s so unusual and so good. (Think it would be amazing on baked Brie!)

Tanya mentioned that the recipe was on BBC Good Food.  After much research, (what exactly is Jam sugar?) metric conversions and hard math, we came up with this recipe:

8 cups rhubarb, cut into 1/2″ pieces
Juice and zest of 1 1/2 lemons
9 Tbsp pectin powder
1/3 cup finely diced crystallized ginger
2 Tbsp grated fresh ginger root (Use more if you really like ginger)
8 cups sugar

Add everything except sugar into a large pot. On high heat, bring to a boil, stirring constantly then reduce heat and cook for a few minutes until the rhubarb is soft. (I used rhubarb I chopped and froze after a hailstorm, and it got soft pretty quickly.) Be sure to continue scraping the bottom as the pectin like to stick there.

Add sugar and bring back up to a boil, stirring constantly. Boil for one minute. Ladle into prepared jars and can as usual.

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