In England it’s traditional to combine ginger with rhubarb. In this jam, ginger adds a pungent spiciness while honey offsets rhubarb’s strong tartness.
2 cups (500 mL) chopped fresh or frozen rhubarb
1 large tart apple, peeled, cored and finely chopped
½ cup (125 mL) water
1 ½ cups (375 mL) granulated sugar
1 cup (250 mL) liquid honey
1 ½ tbsp (20 mL) finely chopped crystallized ginger
Remove thin outer rind from lemon with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Place lemon rind in a large stainless steel or enamel saucepan. Squeeze juice from lemon and reserve 1 tablespoon.
Combine rhubarb, apple and water in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 15 minutes or until fruit is tender.
Add sugar, honey, ginger and reserved lemon juice. Return to a boil and boil rapidly, uncovered, until mixture will form a gel, about 8 minutes, stirring frequently. Remove from heat.
Ladle into hot jars with two-piece sealable lids and process for 10 minutes in a boiling water canner.
Makes 3 1/4 cups (800 mL)
The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard (Firefly 2007)