Raspberry Rhubarb Ginger Jam

	Raspberry Rhubarb Ginger Jam

Ingredients:

2 1/4 cups sugar
3 teaspoons Pomona's Universal Pectin
8 cups diced rhubarb
1 cup raspberries
1 tablespoon zest and 2 tablespoons juice from one lemon
4 teaspoons calcium water
1/4 cup minced crystallized ginger
1 tablespoon grated fresh ginger

Directions:

Whisk the sugar and pectin in a medium bowl and set aside. 

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Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the raspberries in a food processor or blender. You should have 1/2 cup.

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Measure the stewed rhubarb. You should have 4 cups. Return the rhubarb and the pureed raspberries to the saucepan. Add lemon zest and juice and calcium water and bring to a boil over medium-high heat. Add the sugar-pectin mixture, crystallized ginger, and grated ginger and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

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Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes. 

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Yield:  5 cups, or 5 half-pint jars