a quick and flavorful rhubarb jam made with half the sugar and a just a bit of ginger
Continue to simmer syrup with the ginger still in it until it thickens, another 7–10 minutes. Discard ginger, return rhubarb to pan, stir, and cook on low for another 2 minutes.
Transfer jam into sterilized jars. (Store in refrigerator for up to 1 month.)
recipe adapted from saveur magazine’s rhubarb ginger jam
Not too sweet Rhubarb Refrigerator Jam https://www.recipefiction.com/2018/04/not-too-sweet-rhubarb-refrigerator-jam.html