Ingredients for Gingered Rhubarb Jam
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How to Make Gingered Rhubarb Jam
- Peel the zest from 1 lemon using a vegetable peeler, then finely mince the zest using scissors or a sharp knife. Alternatively, use a zester.
- Place the lemon zest in a medium stainless steel or enamel saucepan.
- Juice the lemon and reserve 1 tablespoon of juice.
- Add 4 cups chopped rhubarb, 1 medium apple (peeled, cored, and chopped), and 1/2 cup water to the saucepan.
- Bring the mixture to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 15 minutes, or until the fruit is tender.
- Stir in 3 cups granulated sugar, 1/2 cup honey, 1 tablespoon grated fresh ginger, and the reserved 1 tablespoon of lemon juice.
- Return the mixture to a boil over medium-high heat. Boil rapidly, uncovered, stirring frequently, until the jam reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger). This usually takes 10-15 minutes.
- Remove from heat.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes.
- Remove jars from the water bath. Let cool completely. Check seals (lids should not flex). Label and store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
806g
Fat
0g
Carbs
69g
