Ingredients for Rhubarb Ginger Jam
- 4 cups chopped rhubarb (about 1 lb)
- Sugar
- Crystallized Ginger
- Lemon Peel
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How to Make Rhubarb Ginger Jam
- Combine the rhubarb, ginger, sugar, lemon juice, and water in a medium saucepan. Stir over medium-high heat until the sugar is completely dissolved.
- Bring the mixture to a rolling boil, stirring constantly.
- Reduce the heat to medium-low and continue to simmer, stirring frequently, for approximately 15-20 minutes, or until the jam reaches setting point (the jam will sheet off a spoon or wrinkle when a small amount is dropped onto a chilled plate).
- Remove from heat and skim off any foam that has formed on the surface.
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
- Wipe the jar rims clean, seal the jars tightly, and process in a boiling water bath for 10 minutes (for pints) or 5 minutes (for half-pints) to ensure proper sealing and shelf stability. Alternatively, you can refrigerate the jam and consume within 2-3 weeks.
- Allow the jars to cool completely. You should hear a satisfying 'pop' as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
673g
Fat
0g
Carbs
58g
