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Rhubarb Ginger Jam

Rhubarb Ginger Jam

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h 15 m
Can_It_Rachael

Can_It_Rachael

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

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Ingredients {{adjustedServings}} servings

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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

Directions

  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).
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Reviews

kitty99910
3

kitty99910

6/11/2013

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. In 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.

suecitysioux
3

suecitysioux

9/1/2012

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.

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