I love jam.
Love jam, love jam, love love love jam. I like jelly too, though. And preserves and honeys and butters and spreads and things that sweeten my cavities.
My cavities smile.
I want to spread jam on anything and everything. I want buttered bread with tanned crusts and a soup spoon-full of jam smothering perfectly symmetrical sides.
I want tart on the tongue but sweet as I chew. Clean, crisp, bright, and cold. Always cold.
Thick and seedy. Or syrupy and smooth.
I want to know the only ‘gredients that went into that glass jar were fruit and sugar and water and maybe, just maybe, something zested for tang.
I want. I want. I want.
Rhubarb Lime Jam
2 1/2 pounds fresh rhubarb, chopped
2 cups white sugar
juice and zest of 1 lime
1″ piece of fresh ginger, finely grated
Toss to combine the rhubarb, sugar, lime zest and juice, and ginger in a large bowl. Cover and refrigerate for at least 3 hours or overnight.
Add the rhubarb mixture along with any juices that have collected in the bowl to a medium pot and bring to a boil. Reduce the heat and simmer for 40 minutes, stirring occasionally, or until the mixture has thickened and the rhubarb has begun to break down. It will thicken more as it cools. Feel free to puree the mixture with a hand-held stick blender if you’d prefer a smoother texture. Ladle into freshly boiled, sterile jars, and seal with lids and rings. Store in the refrigerator.
If you’d like the jam to keep longer, add the sealed jars to a pot of boiling water, cover, and let the jars pressure-boil for about 12 minutes.