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Rhubarb Ginger Jam
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Zesty rhubarb ginger jam, perfect for preserving summer flavors in 3 jars.
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:
  • In a large pot, mix rhubarb, sugar, ginger, and lemon juice. Let it sit for about 20 minutes until the rhubarb releases its juices. Then, bring the mixture to a boil over medium-high heat. Cook while stirring often until it thickens, approximately 15 minutes.
  • 1. Boil the jars, lids, and rings for a minimum of 5 minutes to sterilize them. 2. Fill the sterilized jars with jam, leaving ¼-inch space from the top. 3. Use a knife or a thin spatula to remove air bubbles by running it along the inside of the jars once filled. 4. Clean the rims of the jars with a damp paper towel to eliminate any food residue. 5. Seal with lids and screw on rings.
  • Fill a large stockpot halfway with water and bring to a boil. Using a jar holder, gently lower the jars onto the rack, leaving a 2-inch space between them. Ensure the water level is at least 1 inch above the tops of the jars; add more boiling water if needed. Cover the pot, bring to a full boil, and process for 10 minutes.
  • Place the jars on a cloth-covered or wooden surface, spaced several inches apart, to cool. Once cool, press the top of each lid with a finger to ensure a tight seal (lid should not move).

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