Honey Ginger Rhubarb Jam

Modified from website

4 cups rhubarb, diced

1 ½ cups honey

1 tbsp lemon juice

1 tsp vanilla

¾ tsp ginger

Combine all ingredients in a large stockpot. Bring to a boil and simmer until thickened and smooth (15 to 20 minutes).

Ladle into canning jars (I used half pint). Add lids and rims.

Process in a water bath canner for 10 minutes.

Makes about 4 half pints.