Rhubarb Ginger Jam

Rhubarb Ginger Jam

3
Can_It_Rachael 109

"A spin on rhubarb jam. Just enough ginger to wake up your taste buds!"

Ingredients

1 h 15 m {{adjustedServings}} servings 163 cals
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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
  2. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Footnotes

  • Cook's Note:
  • Finely chopped candied ginger can be used in place of the fresh ginger root, and a drop or 2 of red food coloring can be added at the end of cooking if desired.
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Reviews

3
  1. 3 Ratings

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Waaaay too sweet. Made two batches and didn't like the way either turned out. The first with the recommended amount of ingredients and it just tasted like sugar with a hint of ginger at the e...

This Jam is so good. This is the first time I've ever bought or tasted rhubarb. It is tangy and the taste of ginger gives it a refreshing zip. Saving for our Thanksgiving dinner.

I doubled everything but the sugar and cooked for 45 mins to an hour to get a thicker jam consistency and got 4 half pint jars. Love it!