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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