Gingered Rhubarb Jam
Found on southernfood
Makes 3 half pints
4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice
red food coloring, if desired, for color
Combine rhubarb, sugar, ginger, and lemon juice in a large pot and let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes. Skim off foam and add red food coloring if using. Ladle into hot sterilized canning jars to 1/4 inch headspace, wipe rims, and assemble lids. Process in boiling water bath canner for 10 minutes.
