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Oriental Rhubarb Jam
jams
1 lb rhubarb finely chopped
3 cup granulated sugar
1/2 teaspoon five spice powder
1/4 cup chopped candied ginger
1 single dash hot pepper sauce
3 tablespoon lemon juice
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars.
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