Easy Small Batch Honey Rhubarb Ginger Jam

Step 1

Combine all ingredients in a large saucepan. Bring to a boil over med-high heat, lower heat and simmer until thickened and smooth, stirring often - about 15 minutes.

Step 2

Prepare 3 half pint jars and lids for canning** and start water to boil in a canner (or large stockpot with a rack on the bottom).

Step 3

Skim any foam, if needed (I usually don't need to) and ladle into one hot jar at a time leaving 1/4-inch headspace, wiping the rims and attaching lids.

Step 4

Process in the boiling water bath for 10 minutes. Turn off burner, remove lid and let jars sit in canner 5 minutes.

Step 5

Transfer jars to a towel-lined tray and let cool 12 to 24 hours. Check seals, label and store for up to 18 months.