Rhubarb Ginger Jam

Instructions

1. 1

   Place all ingredients into a large saucepan.

2. 2

   Bring to a simmer.

3. 3

   Cook, stirring occasionally for 20 to 25 minutes on medium heat until the mixture reaches 218 to 220 degrees F on an instant-read thermometer.

4. 4

   Skim any foam from the top and remove vanilla bean.

5. 5

   Let sit for 5 minutes.

6. 6

   Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or water-bath canned per the instructions, no less than 10 minutes, with the canning jars.

7. 7

   Makes 6 cups.