recipe from Yvonne Kawashima
4 1/2# rhubarb
6 c sugar
1/4 c lime juice
4 3″ strips lime zest
1 1/2 Tbs. minced fresh ginger
Combine all ingredients overnight in bag or covered bowl. Strain juice next day and discard lime strips.
Cook juice for 5 mins to dissolve sugar.
Add rhubarb until breaks down gently and thickens, 40 minutes to 1 1/2 hours.
To check for doneness, put a small dollop on chilled dish and run finger thru it. jam ready if the mark stays…otherwise cook some more and retest.
Cool completely and refrigerate for up to 2 weeks, or can the jam for longer storage…yields about 7 cups
