A spin on rhubarb jam. Just enough ginger to wake up your taste buds!
Provided by Can_It_Rachael
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h15m
Yield 15
Number Of Ingredients 5
Steps:
- Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g
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FluffyTuber
[email protected]I'm going to try making this jam with strawberries instead of rhubarb.
Calabar Kitchen
[email protected]I'm allergic to ginger, so I substituted cinnamon instead.
Nansy Nabil
[email protected]This jam is too sweet for my taste.
Byron Gibot
[email protected]I followed the recipe exactly, but my jam didn't turn out as thick as I would have liked.
Adesina Faruk
[email protected]This jam is a little too tart for my taste.
hayder ahmed
[email protected]I'm not a big fan of rhubarb, but this jam is really good.
Rox Ridoy
[email protected]This jam looks amazing! I'm definitely going to try it.
Sartaj Singh
[email protected]I'm going to make this jam for my next party.
Billie Young
[email protected]This jam is delicious! I can't wait to try it on toast.
Mcr Mcr
[email protected]I'm so glad I found this recipe. I've been looking for a good rhubarb jam recipe for ages.
raj digital studio sikar narendra
[email protected]This jam is so easy to make. I'm not a very experienced cook, but I was able to make it without any problems.
Obisman John
[email protected]I love the addition of ginger to this jam. It gives it a really unique flavor.
Qureshi Syco
[email protected]This is the best rhubarb jam I've ever had!
Ibrahim Musa
[email protected]I made this jam for the first time last week and it was a huge hit! My family and friends loved it.
Ishan Shrestha
[email protected]This jam is amazing! I love the tartness of the rhubarb and the warmth of the ginger. It's the perfect balance of sweet and savory.