Recipe by Can_It_Rachael
"A spin on rhubarb jam. Just enough ginger to wake up your taste buds!"
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minced fresh ginger root
half-pint canning jars with lids and rings
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.
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.
Excellent jam, glad I read the comments first. I halved the sugar and cooked it for longer. It has a great jam consistency and my husband loves the taste.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Ginger Jam
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 163
** Calories from Fat: < 1
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