Best 2 Rhubarb Ginger Jam Recipes

Rhubarb ginger jam is a delicious and versatile condiment that can be enjoyed on toast, biscuits, or as a filling for pastries. It is made with a combination of tart rhubarb, sweet ginger, and sugar, and can be customized to your desired sweetness and spiciness. The vibrant red color and unique flavor of rhubarb ginger jam make it a popular choice for both everyday meals and special occasions. Whether you are a seasoned jam maker or new to the kitchen, this article will provide you with the best recipe for rhubarb ginger jam, ensuring a delicious and satisfying result.

Here are our top 2 tried and tested recipes!

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:

Select the ripest rhubarb: Look for stalks that are deep red in color and free of blemishes. 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 large pot: Rhubarb jam tends to bubble and splatter, so it's important to use a large pot to prevent it from boiling over.
Cook the jam in batches: If you're making a large batch of jam, it's best to cook it in batches. This will help to prevent the jam from scorching.
Don't overcook the jam: Rhubarb jam should be cooked until it has thickened and reached a gel-like consistency. Overcooking the jam will make it tough and chewy.
Let the jam cool completely: Before transferring the jam to jars, let it cool completely. This will help to prevent the jars from cracking.

Conclusion:

Rhubarb and ginger jam is a delicious and versatile condiment that can be enjoyed in many different ways. Whether you spread it on toast, use it as a filling for pastries, or simply enjoy it by the spoonful, this jam is sure to please. With its vibrant color and unique flavor, rhubarb and ginger jam is a great way to add a touch of sweetness and spice to your next meal.