Rhubarb Jam (with lime, ginger, and vanilla)
4-5 lbs rhubarb, cut into 1/2" pieces
6 cups granulated sugar
1/3 cup fresh lime juice
4-5 large strips lime zest
2 Tbs minced ginger root
2 Tbs vanilla (or two vanilla pods, halved lengthwise)
Combine rhubarb, sugar, lime juice, lime zest, ginger and vanilla in a stock pot; bring to a slow boil over medium to medium-high heat.
Reduce heat and simmer until rhubarb breaks down and thickens (approximately 30 to 40 minutes). Check frequently, removing foam from the surface of the mixture.
To test for readiness, chill a small dish in the refrigerator. Put a dollop of jam on the dish. Let it cool, briefly. If mark stays after running finger through the dollop, the jam is ready to be canned.
Remove lime zest and vanilla pods.
Divide hot jam among warm, sterilized jars, leaving a 1/4" of headspace. Seal jars, and place into canner for 10 minutes.
Remove jars. Allow jam to set, and jars to cool on counter for 12 hours. After 12 hours, check to ensure all jars have sealed.
Makes approximately 12 x 250ml jars. An excellent treat on bread with a sharp cheese, or toast with peanut butter.
Nikon D3100, 35mm