Rhubarb Jam

Ingredients

 * 2¼ lbs (about 8 cups) rhubarb, trimmed and sliced into 1-inch pieces
 * 2½ cups granulated sugar
 * 2 tbsp grated orange zest
 * 2 tsp finely chopped crystallized ginger

Special equipment

 * sterile half-pint jars

Directions

 * 1) Combine rhubarb, sugar and orange zest in mixing bowl.
 * 2) Cover with plastic wrap, and refrigerate for 12 hours.
 * 3) Strain liquid from rhubarb mixture into a large heavy saucepan, pressing on solids to release all juice.
 * 4) Set rhubarb aside.
 * 5) Bring liquid to a boil, and cook over medium heat until syrupy and reduced by half, for 15 to 20 minutes, watching closely toward end to prevent scorching.
 * 6) Add reserved rhubarb and crystallized ginger, and cook, stirring, until rhubarb is soft and mixture has thickened, for about 5 minutes.
 * 7) Pour into hot, sterilized half-pint jars, leaving ¼-inch headspace.
 * 8) Tighten lids, and process in a boiling-water bath for 10 minutes.
 * 9) Remove from heat, cool and store.