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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Recipe Information
Ingredients
- 4 cups (diced) rhubarb
- 2 cups granulated sugar
- 2 tablespoons (grated) fresh ginger
- 2 tablespoons lemon juice
- 0.5 cup water
Instructions
Wash the rhubarb thoroughly and trim off the ends. Dice the rhubarb into small, uniform pieces to ensure even cooking.
In a large, heavy-bottomed saucepan, combine the diced rhubarb, sugar, grated ginger, lemon juice, and water.
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.
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.
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.
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.
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.
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
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 571.3 g | 208% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 539.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 2319 mg | 49% | |
*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.
