Rhubarb Jam with Ginger
Description
A simple way to make preserves ahead of time. Since childhood I have not been very fond of ordinary jam, no matter what it was made from: strawberry, cherry, or apple — every version seemed too sweet to me. Still, I had one favorite treat that my grandmother made for me, and today I want to share its recipe with you and tell you how to make rhubarb and ginger jam. Nowadays many people do not even know what rhubarb is, but in the past they made many different delicacies from it, including jam like this. Its main feature is a slightly tangy taste, and ginger gives the jam a wonderful aroma and a touch of spice. So I recommend this rhubarb and ginger jam recipe to anyone who likes unusual combinations and wants to try something completely new. 1) First, peel the rhubarb and cut it into small pieces; peel the ginger as well and chop it finely. Transfer everything to a bowl, sprinkle with sugar, add lemon juice, and let stand for at least 20 minutes. 2) Then transfer everything to a saucepan and place it over medium heat. Cook the rhubarb with ginger for 15 minutes, stirring constantly. 3) Spoon the hot jam into sterilized jars so that it sits about 5 mm below the rim, and cover the jars with lids. Then sterilize the jars of jam for another 10 minutes, seal them, and set them aside to cool under a blanket. Overall, making this jam is no harder than any other, but the flavor is very unusual and unlike anything else — try it for yourself. The jars keep for up to a year in a cool place.