2 pounds rhubarb (about 8 cups)
2 cups granulated sugar
1/3 cup fresh ginger, minced or grated
1/2 vanilla bean, split with seeds scraped into pan

Place all ingredients into a large saucepan. Bring to a simmer. Cook, stirring occasionally for 20 to 25 minutes on medium heat until the mixture reaches 218 to 220 degrees F on an instant-read thermometer. Skim any foam from the top and remove vanilla bean. Let sit for 5 minutes.

Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or water-bath canned per the instructions, no less than 10 minutes, with the canning jars.

Makes 6 cups.