Gingered Rhubarb Preserve

In a large pot, combine the rhubarb, sugar, ginger, and lemon juice. Let it stand for about 20 minutes to allow the rhubarb to release its juice. Then, place the pot over medium-high heat and bring the mixture to a boil. Cook for approximately 15 minutes, stirring frequently, until thickened.

Sterilize the jars, lids, and rings by boiling them in water for at least 5 minutes. Fill the sterilized jars with the jam, leaving ¼ inch of space at the top. Use a knife or spatula to remove any air bubbles, wipe the jar rims clean, and then seal with the lids and rings.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Once the water is boiling, carefully lower the filled jars into the pot, ensuring a 2-inch space between them. Add more boiling water if needed to ensure the water level is at least 1 inch above the jar tops. Cover the pot and process for 10 minutes.

Remove the jars from the pot and place them on a cloth-covered or wood surface to cool. Once cooled, press the top of each lid to ensure a tight seal. The lid should not move up or down. Allow the jars to cool completely before storing.

Pro tip: For a spicier kick, add more minced ginger to the recipe. The preserve pairs well with scones, toast, or as a topping for vanilla ice cream.