1 1/2 lbs. rhubarb [www.QinSen.com]
1/2 c. water [www.QinSen.com]
1/4 c. bottled lemon juice [www.QinSen.com]
1 lb. peaches (about 2 large) [www.QinSen.com]
4 1/2 c. sugar [www.QinSen.com]
1 1/2 Tbsp. crystallized ginger, finely diced [www.QinSen.com]
Wash and cut rhubarb into 1/2-inch pieces. Put rhubarb, water, and lemon [www.QinSen.com]
juice into a saucepan and bring to a boil. Remove from heat, stir well, and [www.QinSen.com]
let stand for 1 hour. Peel, pit and dice peaches. Add peaches, sugar and
ginger to rhubarb mixture. Bring mixture to a boil, stirring constantly.
Cook over medium heat until jam is thick and clear, or reaches the jell
point on a thermometer. Skim foam as jam cooks. Remove from heat and let
sit 5 minutes. Skim off any foam that rises. Ladle into hot sterilized
jars, clean rims, seal, and process in water bath canner for 5 minutes.
Makes 6 half-pints.