Next Canning Adventure - Long Boil Gingered Rhubarb Jam

Okay, I'm getting some serious recall on all of those university chemistry classes and I would love to teach a class in this someday because it's really cool and everyone should try it at least once (but I always say that.

Again, straight out of the Bernardin book but I think I might can wee jars of this too, I see some serious potential.

8 cups rhubarb cut into 1/2" pieces into a deep saucepan. Wash and grate the peel on two oranges and one lime then juice them to measure 3/4 c (add a little water to bring the level up if you have to and don't forget to bruise the fruit a little to get every last drop of the juice out (just roll it firmly against the countertop)). Add the juice and rind to the rhubarb with 2 tsp grated fresh ginger.

Bring it to a boil slowly and then jack the heat a little until it's boiling vigourously (remember, it's got a lot of sugar so it'll get there fast, don't walk away!) Boil it for 30-35 minutes with as much stirring as you can do, especially toward the end. It gets this deep, brown-y colour as the sugar caramelizes and the ginger and citrus smell SO GOOD!!!!

Then I got to do a gel test for the first time. I didn't really get the spoon version so I had chilled a couple of saucers in the freezer and did it that way. Very cool. The best part was that I got to keep licking my finger and this is some serious jam. After that it's just regular hot water canning and I won't go into that again but will instead refer you again to tigress in a jam.

I also did some plain rhubarb and strawberry rhubarb jam as well (I think I prefer the plain rhubarb one).