📖 Instructions

1. First things first: thoroughly wash and chop the rhubarb into 1/2-inch pieces. Don't worry about being too precise; a little rustic charm is welcome here. I like to get the rhubarb prepped first since it's the most time-consuming part. Don't ferget this step!
2. Peel and finely mince the fresh ginger. The smaller the pieces, the more evenly distributed the flavor will be. If you're using candied ginger, chop it into tiny bits. If you don't have fresh, powderd is ok too.
3. In a large, non-reactive saucepan (stainless steel or enamel-coated cast iron are best), combine the chopped rhubarb, minced ginger, granulated sugar, and lemon juice. Give it a good stir to make sure everything is evenly coated with sugar. I find that using a wooden spoon works best for this.
4. Place the saucepan over medium heat. As the mixture heats up, the sugar will start to dissolve and the rhubarb will release its juices. Stir occasionally to prevent sticking and ensure the sugar dissolves evenly. The mixture will start to look watery at first, don't worry!
5. Once the mixture comes to a simmer, reduce the heat to low. Let it simmer gently for about 20-30 minutes, stirring occasionally, until the rhubarb is soft and the preserve has thickened slightly. Keep a close eye on it to prevent burning. Pro tip: A small spoonful on a chilled plate should set up nicely.
6. While the preserve is simmering, prepare your jars. Sterilize them by boiling them in water for 10 minutes, along with the lids and rings. Alternatively, you can run them through a dishwasher cycle with a sterilization setting. Sterilizing is CRUCIAL.
7. Carefully ladle the hot rhubarb preserve into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean cloth to wipe the rims of the jars to remove any spills or drips. This helps ensure a good seal.
8. Place the lids on the jars and screw on the rings until they are finger-tight. Don't overtighten them, or the air won't be able to escape during processing.
9. Process the jars in a boiling water bath for 10 minutes to ensure a good seal. Use a jar lifter to carefully lower the filled jars into the boiling water. Make sure the jars are completely submerged, with at least 1-2 inches of water covering the tops.
10. After processing, carefully remove the jars from the boiling water bath using the jar lifter and place them on a towel-lined surface to cool. As the jars cool, you should hear a popping sound as the lids seal. This is music to my ears!
11. Let the jars cool completely, undisturbed, for at least 12-24 hours. After they've cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop back up, it's properly sealed. If any jars didn't seal, you can reprocess them with new lids or store the preserve in the refrigerator and use it within a few weeks.