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<span style="font-size:large;"><span style="font-family:Arial;"><b>Grizzly's Rhubarb - Ginger Jam</b></span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">This is an easy recipe, really, but it takes time to get it right. It is also one of those that depends on your taste and on experimenting to get to what you want... tangy? Sweet?</span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">2 pounds (roughly) of rhubarb, the fresher the better, cut into 1-inch pieces</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">8 3-inch pieces of lemon peel (roughly one lemon), without the white part. If you don't like it tangy, use half.</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">3-5 slices fresh ginger root, peeled. You are going to remove this anyway, so don't get too fancy. I sometimes add more if I'm in a gingery mood.</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">½ cup water</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">2½ cups sugar - or less, or more, depending on your taste</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">2 ounces of crystallized ginger, chopped. I like it chopped fine, but that's up to you. If you use more of this, remember that it too is sweet and could affect the sweetness of the jam</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Use a pot that won't react to the acidity of the jam.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Combine the rhubarb, ginger root, lemon peel, and water in the pot and bring the water to a boil. Lower the heat and simmer, covered, for about 30 minutes. Then uncover and stir every 5 minutes or so for about 15 minutes or until the lemon peel is dissolved and the mixture looks mushy.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Remove the ginger slices and bring the jam to a boil. Stirring all the while, add sugar a half a cup at a time. Let the jam return to a boil before adding more sugar. Watch out for splattering, it can burn!</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Keep on cooking and stirring until you have 3 cups of jam. I generally test the consistency by dropping a small amount on a plate to see how runny it is.</span></span><br><span style="font-size:large;"><span style="font-family:Arial;">Stir in the crystallized ginger and pour into 3 half pint jars (sterilized). You can either process them in boiling water for 5 minutes or just keep the jam in the fridge.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">It is worth it... particularly if you like ginger.</span></span>
 
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