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READY IN 1¼ hrs

Rhubarb Ginger Jam

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

Ingredients Edit and Save

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Sugar and Sweeteners

How to Juice a Lemon

Original recipe makes 3 half-pint jars Change Servings

4 cups diced rhubarb
3 cups white sugar
3 tablespoons minced fresh ginger root

2 tablespoons lemon juice
3 half-pint canning jars with lids and rings

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Directions

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).

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 1 hr 15 mins

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.

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Reviews More Reviews

Sep 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.

—suecitysioux

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Nutrition

Calories
163 kcal
8%

Carbohydrates
41.8 g
13%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.6 g
2%

Protein
0.3 g
< 1%

Sodium
1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Ginger Jam

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 163
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 1mg < 1 %
** Potassium 102mg 3 %
** Total Carbohydrates 41.8g 13 %
** Dietary Fiber 0.6g 2 %
** Protein 0.3g < 1 %
** Sugars 40.4g
** Vitamin A < 1 %
** Vitamin C 6 %
** Calcium 4 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.