Rhubarb Ginger Jam Recipe

Rhubarb production is well underway by May in the Zone 5 growing region and it’s a great idea to preserve the flavor of spring to get a reminder of that time during the cold winter months. The flavor of homemade preserves spread on warm, fresh-baked bread brightens the senses during the darker months and boosts one’s optimism for the future.

The basis for my recipe comes from a recipe that won a rhubarb contest on The Huffington Post. I’ve boosted the ginger content quite a bit and freely admit to using jarred ginger purée as a labor-saver instead of peeling fresh ginger. One should definitely taste-as-you-go when making this to get the flavor combo just right for you.

Yield: Eight 8-ounce Jars

Ingredients:

• 3 lbs. Rhubarb, cut into ½-inch pieces
• 594 grams (3 cups) Granulated White Sugar
• ¼ cup Crystallized Ginger
• 10 oz. puréed Fresh Ginger

Directions:

Combine the rhubarb, ginger and sugar in a large saucepan. Stir over medium heat until the sugar dissolves and the mixture begins to bubble. Continue to simmer, while stirring frequently, until the jam thickens to your preference. This may only take 10-20 minutes. The fiber content of rhubarb is great for making sturdy jams.

Ladle the mixture into hot, sterilized 8-ounce jam jars leaving about 1/4-inch of space between the jam and rim of the jar. Cover with lids and rings and process the jars for 10 minutes in a hot water bath. For anyone new to canning, it’s good to become acquainted with the USDA Complete Guide to Home Canning.