Rhubarb Ginger Jam
Brighten up your breakfast spread with the zesty, sweet heat of Rhubarb Ginger Jam! This easy-to-make recipe combines the tartness of fresh rhubarb with the warm, spiced kick of grated ginger, balanced beautifully with a touch of lemon juice and the perfect amount of sweetness. Slowly simmered to a velvety, jam-like consistency, this small-batch recipe is ready in under an hour, making it perfect for both beginners and jam enthusiasts. Whether you prefer a chunky, rustic texture or a smooth and spreadable finish, this versatile jam is a show-stopper on toast, scones, or even as a glaze for roasted meats. With its vibrant flavor and simple preparation, Rhubarb Ginger Jam is a delicious way to preserve the flavors of spring and summer.
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Ingredients
- 4 cups (diced) rhubarb
- 2 cups granulated sugar
- 2 tablespoons (grated) fresh ginger
- 2 tablespoons lemon juice
- 0.5 cup water
Directions
Step 1
Wash the rhubarb thoroughly and trim off the ends. Dice the rhubarb into small, uniform pieces to ensure even cooking.
Step 2
In a large, heavy-bottomed saucepan, combine the diced rhubarb, sugar, grated ginger, lemon juice, and water.
Step 3
Place the saucepan over medium heat and stir the mixture to combine. Continue stirring occasionally as the sugar dissolves and the rhubarb begins to release its juices.
Step 4
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer. Stir occasionally to prevent sticking, and use a wooden spoon or spatula to break down larger pieces of rhubarb.
Step 5
Simmer the jam for about 35-45 minutes, or until it thickens and reaches a jam-like consistency. To test, place a small spoonful on a chilled plate and let it cool. If it wrinkles when pushed with your finger, it’s ready.
Step 6
Remove the saucepan from the heat and let the jam cool slightly. If desired, use an immersion blender to create a smoother texture, or leave it chunky for a rustic feel.
Step 7
Carefully ladle the warm jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal with lids and either refrigerate for immediate use or process in a boiling water bath for long-term storage.
Step 8
Allow the jam to cool completely before storing. It will keep in the refrigerator for up to 3 weeks or in sealed, processed jars for up to 1 year.
Nutrition Facts
| Serving size | 1522.4 grams (1522.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2241 |
| Total Fat 2.30g | 3% |
| Saturated Fat 0.50g | 3% |
| Polyunsaturated Fat 0.90g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Total Carbohydrate 571.30g | 208% |
| Dietary Fiber 15.70g | 56% |
| Total Sugars 539.20g | |
| Protein 8.10g | 16% |
| Vitamin D 0IU | 0% |
| Calcium 712mg | 55% |
| Iron 2mg | 11% |
| Potassium 2319mg | 49% |
Source of Calories