Gingered Rhubarb Jam
Capture the tangy brightness of spring with this irresistible Gingered Rhubarb Jam! This homemade jam recipe perfectly balances the natural tartness of rhubarb with the warmth of fresh ginger and a touch of citrusy lemon juice. Sweetened with granulated sugar and slow-simmered to achieve a luscious texture, this jam is a delightful blend of bold, zesty flavors. Whether you’re spreading it on fresh-baked bread, pairing it with cheese, or using it as a topping for yogurt or desserts, this easy small-batch jam is sure to become a pantry favorite. Ready in under an hour and easy to preserve, it’s the perfect way to enjoy the vibrant flavors of rhubarb season all year long.
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Recipe Information
Ingredients
- 4 cups Rhubarb (trimmed and diced)
- 3 cups Granulated sugar
- 2 tablespoons Fresh ginger (peeled and finely grated)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 cup Water
Instructions
Start by preparing your rhubarb. Wash, trim, and dice the rhubarb into small, even pieces to ensure even cooking.
In a large, heavy-bottomed saucepan, combine the rhubarb, sugar, grated ginger, lemon juice, and water.
Place the saucepan over medium heat and stir until the sugar has dissolved completely and the mixture begins to come to a simmer.
Continue to cook the mixture, stirring occasionally, for about 20-25 minutes. The rhubarb will break down, and the jam will thicken. Skim off any foam that forms on the surface using a spoon.
To test if the jam has reached the proper consistency, use the 'plate test': Place a small plate in the freezer for a few minutes, drop a small amount of the jam onto the chilled plate, and tilt it slightly. If the jam forms a thick gel that holds its shape, it’s ready. If it’s too runny, continue cooking and test again in a few minutes.
Once the jam has reached the desired consistency, remove the saucepan from the heat and let it cool for 5-10 minutes.
Carefully transfer the hot jam to sterilized jars, leaving about 1/4 inch of headspace, and seal tightly with lids.
Allow the jam to cool to room temperature before storing in the refrigerator for up to 3 weeks or processing in a water bath canner for long-term storage.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 632.4 g | 230% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 607.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
