Rating: 4.5 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

cook:
35 mins
additional:
20 mins
total:
1 hr 15 mins
prep:
20 mins
Servings:
15
Yield:
3 half-pint jars
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • 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.n

  • 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.n

  • 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).n

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.

Nutrition Facts

163 calories; protein 0.3g; carbohydrates 41.8g; fat 0.1g; sodium 1.5mg. Full Nutrition
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