The British sure know their jam, so I use this recipe I adapted from the BBC Good Food Magazine that I've infused with Rebecca's jam-making advice. It calls for fresh ginger and crystallized ginger.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
2 1/4poundsrhubarb, chopped into 1/2-inch sectionsabout 10 cups
12-inch piecefresh ginger, peeled and very finely minced or grated
1/4cupfinely chopped crystallized ginger
Combine the rhubarb, sugar, fresh ginger, crystallized ginger and salt in a large non-reactive pan. Stir well, cover and leave for 2-24 hours to allow the rhubarb to release its juices and jump start the jam process. If you have the opportunity, stir the mixture a few times.
Bring the mixture to a boil over medium-high heat, stirring frequently. Meanwhile, put a small plate in the freezer to use later to check the set. And sterilize pint or half pint jars if you plan to can the jam.
Let the rhubarb boil for 8-10 minutes, stirring and then add the pectin, according to the instructions on the package. Cook for 2-3 minutes then check it by putting a puddle of the hot jam onto the frozen plate. Let it set for moment and then check to see if it forms a glossy sheet that wrinkles when you push a finger into it. If it doesn't cook for 2-3 minutes more and test again.
Ladle into sterilized jars and let cool completely or process in a hot water bath for 10-minutes following these detailed instructions from the Center for Food Preservation.