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Ginger Rhubarb Preserves
4 pounds fresh rhubarb
1 cup water
1/4 cup lemon juice
1 piece fresh gingerroot, 2" long
3 pounds sugar
1/2 cup finely-chopped crystallized ginger
Wash and trim the rhubarb. Cut into 1-inch pieces. Put rhubarb, water and lemon juice into a saucepan and bring to a boil. Peel and slightly crush the fresh ginger (in 1 piece). Add to the rhubarb. Reduce the heat and simmer until the rhubarb is soft. Remove ginger.
Add sugar and cook over low heat, stirring constantly, until the sugar is dissolved. Stir in crystallized ginger and bring to a boil. Boil rapidly for about 10 minutes or until the jam has reached the setting point.
Pour into hot clean jars and seal immediately. Let cool, then refrigerate.
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