Raspberry Rhubarb Ginger Jam Recipe

• 2 1/4 cups sugar
• 3 teaspoons Pomona's Universal Pectin
• 8 cups diced rhubarb
• 1 cup raspberries
• 1 tablespoon zest and 2 tablespoons juice from one lemon
• 4 teaspoons calcium water
• 1/4 cup minced crystallized ginger
• 1 tablespoon grated fresh ginger

1. Whisk the sugar and pectin in a medium bowl and set aside.
2. Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the raspberries in a food processor or blender. You should have 1/2 cup.
3. Measure the stewed rhubarb. You should have 4 cups. Return the rhubarb and the pureed raspberries to the saucepan. Add lemon zest and juice and calcium water and bring to a boil over medium-high heat. Add the sugar-pectin mixture, crystallized ginger, and grated ginger and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
4. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

sugar, universal, rhubarb, raspberries, lemon, calcium water, ginger, ginger

Taken from www.seriouseats.com/recipes/2013/05/raspberry-rhubarb-ginger-jam-recipe.html (may not work)