How to can rhubarb ginger-lime jam in the alto shaam ctx

Sterilize canning jars in the oven in steam mode 212F (100C) for 10 minutes.

Clean and trim rhubarb stalks.

Cut into roughly 2 inch pieces.

Fine dice crystallized and fresh ginger.

Add rhubarb, sugar, diced gingers, lime juice and lime zest to a saucepan.

Stir in saucepan over medium-high heat.

Stir until sugar has dissolved and mixture begins to bubble.

Reduce mixture to a medium simmer, stirring occasionally, until thickened (20-25min). Break down any large rhubarb pieces with the spoon.

Add mixture to sterilized canning jars and place in the oven to seal, steam mode 190F (88C) for 10 minutes.

Let cool and store on shelf until ready to use!