Rhubarb Ginger Jam Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 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!
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Cooking Level: Intermediate

Living In: Taber, Alberta, Canada

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Reviewed: Jul. 2, 2015
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.
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Reviewed: Sep. 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.
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Cooking Level: Expert

Home Town: Sanger, Texas, USA
Living In: Whitesboro, Texas, USA

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Reviewed: Jun. 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 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.
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