This gingery jam is fabulous as a finishing glaze for pork ribs or chicken, added to yogurt, or spread on biscuits.
Zest of 1 lemon (organic is best)
1 tablespoon lemon juice
2 cups fresh rhubarb, cut into 1/2 inch pieces
1 large Granny Smith apple, peeled, cored and finely chopped
1/2 cup water
1 1/2 cups granulated sugar
1 cup honey
1 1/2 tablespoons crystallized ginger, finely diced
Place lemon zest, rhubarb, apple and water in a large stainless steel 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, stirring frequently, until mixture forms a gel, about 8 minutes.
Ladle jam into sterilized jars leaving 1/4 inch head space, and top with lids. Process jars for 10 minutes in hot water bath. Allow the jars to cool undisturbed for 24 hours. Check for seals. Any jars that did not seal properly should be immediately refrigerated.
Makes about 3 ¼ cups jam.
SOURCE: Adapted from The Complete Book of Small Batch Preserving