Rhubarb Ginger Jam2 Reviews
- Prep: 20 min
- Cook: 35 min
- Ready In: 1 hr 15 min
“A spin on rhubarb jam. Just enough ginger to wake up your taste buds!” - by Can_It_Rachael
Original recipe yields 3 half-pint jars
- 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.
- 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.
- 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.
- 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).
Amount Per Serving (15 total)
- 163 cal
- 0.1 g
- < 1%
- 41.8 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 end. ..." See moreIn the second batch I cut the sugar by half and it was still too sweet for my taste, though I really love the sour punch of rhubarb. With the second batch I could taste a little of the rhubarb, but it was still mostly covered by the sugar. If I were to make this again I would add a quarter of the sugar, and some pectin to thicken it up, it ended up more like a sauce or spread than a jam. The ginger rhubarb combo was a great idea, though and I look forward to working with those flavors together again."
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