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

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
20 mins
total:
1 hr 15 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.

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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.

  • 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).

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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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/02/2012
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. Read More
(4)

Most helpful critical review

Rating: 2 stars
06/12/2013
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. Read More
(7)
15 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
06/11/2013
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. Read More
(7)
Rating: 4 stars
09/01/2012
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. Read More
(4)
Rating: 5 stars
05/25/2018
I liked it so well I made lots this year to give as hostess gifts. Read More
(2)
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Rating: 4 stars
06/05/2017
I only added half the amount of sugar and it was perfect! Read More
(2)
Rating: 4 stars
06/18/2015
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! Read More
(2)
Rating: 5 stars
07/01/2019
I make most of my jams using European recipes because they call for less sugar and no pectin. The result is a very flavorful fruit jam. So I was intrigued by this recipe, which called for four cups of fruit and only three cups of sugar, similar to the recipes I use. After reading the other reviews I decided to use a 2:1 ratio of fruit to sugar and kept the ginger and lemon as written in the recipe. I tasted the jam throughout the cooking process and added about two tablespoons of ginger (I love ginger) As the jam cooked down, the flavor of the rhubarb and ginger intensified and the end result was very pleasing! Cooking time was closer to 25 minutes, possibly due to altitude. The recipe yielded three 8 oz. jars of jam that set up nicely. Rachel, thanks for sharing your recipe! Read More
(1)
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Rating: 5 stars
11/29/2016
I love it. I followed the recipe exactly but doubled it. It is true that it is too sweet but it is still awesome. I will make it again with half the sugar to see how that goes but as it is it is a really tasty treat. I got 7 half pint jars (250 ml) and a little bowl full from the double recipe. Read More
Rating: 5 stars
06/15/2020
I have made two batches of this and I love the ginger. We have two rhubarb plants and I usually only get three cups of rhubarb from a cutting. So first batch I added strawberries to get 4 cups fruit. Second batch I used frozen raspberries. I mean what can go wrong with either combination?! Yummmm! I did use more ginger because we love ginger. Read More
Rating: 4 stars
07/12/2019
Nice flavor but a bit strong on the ginger. Next time I will use only 2 tablespoons of fresh ginger so more rhubarb flavor comes through. Will definitely make again. Read More
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