Rhubarb Ginger Jam

Yield: 6 cups

Ingredients

• 2 pounds (about 8 cups) rhubarb
• 2 cups granulated sugar
• 1/3 cup fresh ginger, minced or grated
• 1/2 vanilla bean, split with seeds scraped into pan

Instructions

1. Place all ingredients into a large saucepan. Bring to a simmer. Cook, stirring occasionally for 20 to 25 minutes over medium heat until the mixture reaches 218 to 220 degrees F on an instant-read thermometer.
2. Skim any foam from the top and remove vanilla bean. Let sit for 5 minutes.
3. Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or water-bath canned per the instructions, no less than 10 minutes, with the canning jars.