Best 2 Rhubarb Ginger Jam Recipes

In the realm of culinary delights, rhubarb and ginger unite to create a symphony of flavors that will tantalize your taste buds and leave you craving more. This extraordinary duo is masterfully transformed into an array of delectable treats in this article. From the classic Rhubarb Ginger Jam that captures the essence of summer in a jar, to the innovative Rhubarb Ginger Chutney that adds a piquant touch to your meals, each recipe is a testament to the versatility of these remarkable ingredients. Whether you're looking for a sweet and tangy spread to adorn your morning toast or a savory accompaniment to elevate your culinary creations, this collection of recipes has something for every palate. Prepare to embark on a culinary journey where rhubarb and ginger intertwine to create a symphony of flavors that will leave you utterly captivated.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB GINGER JAM

Rhubarb Ginger Jam image

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

Ingredients

4 cups diced rhubarb
3 cups white sugar
3 tablespoons minced fresh ginger root
2 tablespoons lemon juice
3 half-pint canning jars with lids and rings

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

RHUBARB-GINGER JAM

Rhubarb-Ginger Jam image

This was printed a few summers ago in the Montreal Gazette. They had found it on epicurious.com. One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe.

Provided by Studentchef

Categories < 30 Mins

Time 25m

Yield 3 cups

Number Of Ingredients 4

Ingredients

4 cups diced rhubarb
2 1/2 cups sugar
6 tablespoons crystallized ginger
2 tablespoons grated lemon peel

Steps:

Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
Transfer to jars, cover and chill. Keep refrigerated.

Tips:

Choose the right rhubarb. Use firm, crisp rhubarb stalks that are deep red in color. Avoid stalks that are wilted or have brown spots.
Prepare the rhubarb properly. Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
Use a heavy-bottomed pot. This will help to prevent the jam from burning.
Bring the jam to a full boil. This will help to thicken the jam and prevent it from crystallizing.
Stir the jam frequently. This will help to prevent the jam from sticking to the bottom of the pot and burning.
Test the jam for doneness. The jam is done when it reaches a temperature of 220 degrees Fahrenheit or when a small amount of jam dropped onto a cold plate wrinkles when touched.
Process the jam in a hot water bath. This will help to seal the jars and prevent spoilage.
Store the jam in a cool, dark place. The jam will keep for up to 1 year.

Conclusion:

Rhubarb-ginger jam is a delicious and versatile condiment that can be used on toast, biscuits, or pancakes. It can also be used as a filling for pies and tarts. The ginger adds a spicy kick to the jam that makes it perfect for pairing with savory dishes. With a little planning and effort, you can easily make your own rhubarb-ginger jam at home. So next time you have a batch of rhubarb, try making this delicious jam. You won't be disappointed!