Rhubarb Ginger Jam

May 27, 2011

Aunt Suzy says . . .

It’s rhubarb season and time to get busy!  This recipe comes via my friend, Sue, who got it from her cousin, Madelyn, also a friend.  I’ve never made rhubarb jam or sauce, preferring to go straight to desserts.  I’m glad I made it and am on my second batch – it’s fun to give to friends.   From search results, I saw several recipes that used fresh ginger and think I will try that next.  I also learned this recipe was published in the Washington Post in May of 2007, which acknowledged it came from Bon Appetit.  The jam can be stored in the refrigerator without having to go through a canning process.

8 cups chopped rhubarb (roughly 2 lbs.)

2-2 1/2 cups sugar (I used 2)

1/2 cup crystallized ginger, finely diced

zest of 1 lemon

Place all ingredients in a large pan or Dutch oven.  Stir to combine and then place over medium heat, stirring constantly (so it won’t burn) until the sugar melts.  This takes 10 minutes or so and requires some muscle – I thought it would never melt!


Once the sugar is melted, turn the heat up to medium-high and bring to a boil, stirring constantly.  Turn heat down to medium-low and cook uncovered, stirring occasionally, at a good bubble until thickened.

The recipe said it could take from 20-40 minutes to get to the desired thickness.  I cooked both batches for 20-25 minutes and was pleased with the results.  I think there’s a caution about cooking it down too much because it thickens somewhat after taking it off the heat.  Cool to room temperature, although if you’ve got some vanilla ice cream on hand, scoop some out and put the jam on it while still warm!

Once cooled, place in jelly jars.  Refrigerate. Alternatively you can seal the jars by placing the jam in the jars while hot. Place the lid on the jar and turn upside down to create a vacuum.  After 15-30 minutes, turn the jars upright to seal the lid.  Refrigerate after opening. The quantities in this recipe made a little under 5 cups of finished product.  I’ve had it on said ice cream and on toast, but I bet it would be good mixed with plain yogurt or served on pound cake.

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5 Responses to “Rhubarb Ginger Jam”

  1. Nicki Says:

    I as soooooo jealous of your beautiul rhubarb. We don’t get it like that here in Florida. I love the stuff and your recipes look just wonderful.

  2. Nicki Says:

    Well, guess what…lucky old me. Just just returned from Michigan and I have two large bags of perfect Rhubarb in my luggage. The ‘luggage’ guy told me his grandfather would give me a run for that and I told him, he’d have a fight on his hands. I love the Rhubarb Ginger Jam but I would also like the perfect Rhubarb pie (with strawberries??? whatever) …… got a recipe like that?? I know I could
    google one till the cows come home and I have lots of recipe books to choose from but I want one from someone who’s got it all going on ……….what say you???

  3. Nicki Says:

    Or………..rhubarb Crisp or Crumble……..what the hot Yummy thing this rhubarb season???


    • Hi Nicki – put rhubarb in the search bar on our blog. A bunch of recipes will come up. My favorites are Granny T’s Rhubarb Pie (classic 2-crust), the Strawberry Rhubarb Crumble and the Rhubarb Bars with Walnut/Oatmeal crust. Take a look at those. If you have a limited amount of rhubarb, I’d recommend one of the desserts over the jam. I’m sorry for the reason you were in Michigan, but glad you have the rhubarb! (Suzy)

  4. Nicki Says:

    Tks Suzy, appreciate it. GOT to be at least 1 pie. I’ll go for it.
    Many tk for condolences….appreciate it. It’s been a toughd year actually. Big freakin’ deal though – right? I’m nearly 70…. s000t happens. I don’t like being an orphan though. Mom and Dad were just the greatest!!
    Tks for recipes 🙂


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