Canning for the Canned pt.3

I am without my sidekick this week as Trinh is out of town (and has an interview on Friday!!), but my canning adventures continue. This week I've been working on jams. First up is Rhubarb Ginger jam. And I don't mind telling all of you how good it is, to the point that not only did I make a second batch, but I also may have licked the bits off the counter that missed the jars . . .

Rhubarb Ginger Jam:

8 cups rhubarb, cut into small pieces
2 cups sugar
2 tsp vanilla
1/3 cup grated ginger

Take the rhubarb and cut into small pieces. Grate ginger, or cheat and purchase the ginger available in a tube.

Add all ingredient into a medium pot, bring to a boil. Reduce heat to a medium and continue to occasionally stir for 20-25 minutes. Careful not to let it burn!

Turn off burner and let sit for for 5 minutes.

You can prep the jars for canning while cooking the jam. After sterilizing the jars and lids, put the jam inside the jars, add the lids (make sure to boil in water for 2 min to activate the seal on the lids - do not touch!). Then place the jars in boiling water for 12 minutes to give them a hot water bath.

My second batch was much redder in color - but just as tasty! This is a super easy jam recipe to start with, and doesn't require as much sugar as many other recipes. The taste is sweet, but tart with a nice spicy bite at the end.