Gingered Rhubarb Jam

• 1 lemon
• 2 cups chopped rhubarb, fresh or frozen
• 1 large apple, peeled,cored & finely chopped
• 12 cup water
• 1 12 cups sugar
• 1 cup liquid honey
• 1 12 tablespoons candied ginger, finely chopped (or crystallized)

1. Remove thin outer rind from lemon with a veggie peeler& cut into fine strips with scissors or sharp knife- or use a zester.
2. Place in a medium stainless steel or enamel saucepan.
3. Squeeze& reserve 1 tbsp of juice from lemon.
4. Add rhubarb, apple& water to saucepan.
5. Bring to a boil over high heat.
6. Cover, reduce heat& boil gently for 15 minutes or until fruit is tender.
7. Add sugar, honey, ginger& lemon juice.
8. Return to a boil& boil rapidly, uncovered, stirring frequently, until mixture forms a gel (about 10 minutes).
9. Remove from heat.
10. Ladle into hot, sterile jars and process in water bath for 10 minutes.
11. Remove from bath, let jars cool, label& store in a cool place.

lemon, rhubarb, apple, water, sugar, liquid honey, candied ginger

Taken from www.food.com/recipe/gingered-rhubarb-jam-58418 (may not work)