Gingered Rhubarb Jam

This is a refreshing change from the sweetness of most jams. Ginger adds a pungent spiciness while the honey offsets the tartness of the rhubarb.

Remove thin outer rind from lemon with a veggie peeler& cut into fine strips with scissors or sharp knife- or use a zester.

Place in a medium stainless steel or enamel saucepan.

Squeeze& reserve 1 tbsp of juice from lemon.

Add rhubarb , apple& water to saucepan.

Bring to a boil over high heat.

Cover , reduce heat& boil gently for 15 minutes or until fruit is tender.

Add sugar , honey , ginger& lemon juice.

Return to a boil& boil rapidly , uncovered , stirring frequently , until mixture forms a gel.

Remove from heat.

Ladle into hot , sterile jars and process in water bath for 10 minutes.

Remove from bath , let jars cool , label& store in a cool place.

lemon, rhubarb, apple, water, sugar, liquid honey, candied ginger