Rhubarb ginger jam

Rhubarb-Ginger Jam recipe

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Recipe intro

Rhubarb ginger jam is a delightful and flavorful preserve that combines the tartness of rhubarb with the warmth and spice of ginger. This easy-to-make jam is perfect for spreading on toast, scones, or even as a filling for pastries. The combination of rhubarb and ginger creates a unique and tangy taste that will surely tantalize your taste buds. With only a few simple ingredients and a short cooking time, you can enjoy this homemade jam in no time.

Keywords: rhubarb ginger jam, preserve, tartness, warmth, spice.

Rhubarb ginger jam details

Rhubarb ginger jam, recipe Rating: 4.4
Number of votes:88

The first time I entered this jam in the County Fair, I won 3rd place. The second time I won a 1st place, Blue Ribbon. Last year I entered it in the advance category (Im not a novice anymore), and won a 1st place again!

Ingredients

3 pounds rhubarb

3 Tablespoons minced fresh ginger

4 drops red food color

1 package pectin

5 cups sugar

Chop rhubarb into 1/2-inch chunks. (The fresher the rhubarb, the better the taste of the jam. I try for a 15-minute maximum.) Place in large stock pot with 1/4 cup water and cook until rhubarb is soft. Add ginger and pectin; cook over high heat, stirring constantly until mixture reaches a full rolling boil (can not be stirred down). Add sugar all at once, and bring back to a full rolling boil. Cook, stirring constantly, for 2 full minutes. Remove from heat and add food color. Place in steamed jars with new lids, invert for 5 minutes.