Rhubarb Ginger Jam

by

Description

A spin on rhubarb jam. Just enough ginger to wake up your taste buds!

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

Instructions

  1. Stir rhubarb
  2. sugar
  3. ginger
  4. and lemon juice in a large pot and allow to stand until rhubarb releases its juice
  5. about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened
  6. about 15 minutes
  7. stirring often.
  8. Sterilize the jars
  9. lids
  10. and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars
  11. 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.
  12. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil
  13. 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
  14. cover the pot
  15. and process for 10 minutes.
  16. Remove the jars from the stockpot and place onto a cloth-covered or wood surface
  17. several inches apart
  18. until cool. Once cool
  19. press the top of each lid with a finger
  20. ensuring that the seal is tight (lid does not move up or down at all).

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 1 hr 15 mins

Servings: 15

Leave a Comment