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rhubarb stalks and two bowls of chopped rhubarb on a wooden table.
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5 from 3 votes

Rhubarb and Ginger Jam (Bonus Recipe)

Now that you've learned about preserving, cooking, and baking with rhubarb, make this flavorful rhubarb and ginger jam!
Prep Time15 minutes
Total Time15 minutes
Course: Preserves and Canning Recipes
Cuisine: American, German
Diet: Vegan
Servings: 6 jars
Calories: 696kcal
Author: Adina

Ingredients

  • 2 lbs chopped rhubarb 1 kg
  • 2 lbs granulated sugar 1 kg
  • 2 tablespoons fresh grated ginger
  • 2 tablespoons chopped crystallized ginger Note
  • 2 tablespoons fresh lemon juice

Instructions

  • Macerate: Clean and chop the rhubarb. Place in a bowl, add sugar, both types of ginger and lemon juice. Cover with a towel and let stand for about 2 hours.
  • Preparations: Sterilize the jars, set aside, upside-down on a clean kitchen towel. Place a saucer in the freezer; you will need it to see if the jam is set.
  • Cook: Pour the contents of the bowl in a large pot and bring to a boil while often stirring to help dissolve the sugar. Once the mixture comes to a full boil, continue cooking while stirring until the rhubarb is tender and the jam is set. It should take between 12 and 20 minutes, depending mainly on the size of the pot and the heat. The wider the pot, the faster the jam will set.
  • Check: Remove from the heat. Drop a few drops of the jam on the saucer you had in the freezer. Leave them for about 20-30 seconds, then push with your finger; the jam should wrinkle. If it doesn’t, cook it for about 2 more minutes than check again.
  • Store: Pour the jam into the sterilized jars through a jam funnel and seal. Leave to cool entirely without moving.

Notes

It’s nice, but leave it out if you don’t have it.

Nutrition

Serving: 1jar | Calories: 696kcal | Carbohydrates: 178g | Protein: 2g | Sodium: 9mg | Fiber: 3g | Sugar: 171g