This recipe is so easy. You will wonder why you didn’t make it before!
4 ½ Pounds Rhubarb
Juice of 3 Lemons
3 Pounds Sugar
1 ½ Tablespoons Minced Fresh Ginger
Wipe and trim the rhubarb. Trim the stalks, halve them lengthwise and cut crosswise into ½ inch pieces (this will end up being about 15 cups). In a large bowl, combine the rhubarb, sugar, lemon juice and ginger. Cover with plastic wrap and refrigerate overnight. The next day, put the contents of the bowl into a cooking pot and bring to a boil. Cooking time will vary depending on how much juice the rhubarb releases. Boil rapidly for 30 minutes. Once the rhubarb breaks down turn the heat down to a simmer for 40 more minutes. Keep a close eye on the mixture as it simmers. Remove from the heat and skim any foam off the surface. Cool completely and refrigerate up to 2 weeks or can the jam for longer storage.
To can the jam: Divide it among sterilized pint or half-pint jars, leaving ¼ inch headspace. Wipe the rims clean and attach the lids to the jars with the screw bands, turning them fingertip-tight. Put the jars in a large pot fitted with a rack and add enough water to cover by 2 inches. Bring to a boil over high heat, and then boil briskly for 10 minutes. Transfer the jars to a rack and let cool for 12 to 24 hours. Test the seal by removing the bands and lifting the jars by their lids. If the lid holds, the jar is sealed. Store in a dark place for up to 1 year. If a seal fails, refrigerate the jar and use the jam within 2 weeks. Makes about 7 cups