Rhubarb Ginger Jam Recipe

Stir rhubarb sugar ginger and lemon juice in a large pot and allow to stand until rhubarb releases its juice about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened about 15 minutes stirring often.

Sterilize the jars lids and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil cover the pot and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all).