Rhubarb Ginger Jam by Dorothy Smith Gooden
Indulge in the sweet-tart allure of **Rhubarb Ginger Jam by Dorothy Smith Gooden**, a timeless preserve that perfectly balances tangy rhubarb with the warm, zesty kick of fresh ginger. This homemade jam recipe transforms just a handful of simple ingredients—rhubarb, sugar, fresh ginger, lemon juice, and water—into a glossy, spreadable treat that’s bursting with vibrant flavor. With just 15 minutes of prep and a leisurely 45 minutes of simmering, the jam thickens beautifully, filling your kitchen with its irresistible aroma. Ideal for spreading on toast, dolloping over scones, or swirling into yogurt, this small-batch recipe yields six servings of pure fruity bliss. Whether you're a beginner or seasoned jam-maker, this recipe promises a foolproof, delightful addition to your breakfast or dessert table. Don't forget to seal the jars for long-term storage or savor fresh from the fridge!
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Recipe Information
Ingredients
- 4 cups (diced) rhubarb
- 3 cups granulated sugar
- 2 tablespoons (grated) fresh ginger
- 2 tablespoons lemon juice
- 1 cup water
Instructions
Thoroughly wash the rhubarb stalks and dice them into small, even pieces measuring about 1/2 inch.
In a large, heavy-bottomed pot, combine the diced rhubarb, granulated sugar, grated ginger, lemon juice, and water.
Stir the mixture well and let it sit for about 10 minutes to allow the rhubarb to release some of its juices.
Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning.
Once boiling, reduce the heat to low and simmer the mixture for about 30-40 minutes, stirring occasionally, until the rhubarb breaks down and the jam thickens. Skim off any foam that forms on the surface with a spoon.
To check if the jam is ready, place a small amount on a chilled plate and run your finger through it. If it holds its shape and doesn’t run, it’s done.
Once thickened to your liking, carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
Seal the jars tightly and process them in a boiling water bath for 10 minutes if you plan on storing them long-term. Otherwise, let them cool to room temperature before refrigerating.
Enjoy your Rhubarb Ginger Jam on toast, scones, or as a topping for yogurt and desserts!
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 771.3 g | 280% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 739.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 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.
