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My review
Rhubarb Ginger Jam
122
Can_It_Rachael
"A spin on rhubarb jam. Just enough ginger to wake up your taste buds!"
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Ingredients
1 h 15 m servings 163Original recipe yields 15 servings (3 half-pint jars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
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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.
Nutrition Facts
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Reviews
Read all reviews 1313 Ratings
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Most helpful positive review
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.
Most helpful critical review
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 e...
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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 e...
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.
11/27/2017
I liked it so well I made lots this year to give as hostess gifts.
6/18/2015
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!
7/12/2019
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.
6/30/2019
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 c...
6/19/2019
Love The ginger lemon flavor to the rhubarb. Taste great, but will use less sugar next time.
12/9/2017
Halved the sugar and added a bit of fresh squeezed sweet mandarin juice from mandarins on our tree and wow! Everyone loves it!