Tangy Rhubarb Bliss: Homemade Ginger Jam Recipe

Rhubarb & Ginger Jam 🍓🧊

Recipe by Dorothy Smith Gooden

Preparation Time: 25 hours
Cooking Time: 45 minutes
Total Time: 25 hours 45 minutes
Servings: Makes 4-5 half-pint jars (approximately)

Description:

Indulge in the delightful flavors of spring with this homemade Rhubarb & Ginger Jam recipe! Bursting with the tangy sweetness of rhubarb and the warm spice of ginger, this jam is a true Canadian classic. Perfect for spreading on toast or scones, or even as a topping for yogurt or ice cream, this easy-to-make jam is sure to become a favorite in your kitchen.

Ingredients:

4 cups rhubarb, chopped
2 cups sugar
2 tablespoons preserved gingerroot, finely chopped

Instructions:

Preparation: Begin by preparing the rhubarb and sugar. Place the chopped rhubarb and sugar in layers in a glass bowl, ensuring that the rhubarb is evenly coated with sugar. Cover the bowl and allow it to sit at room temperature for 24 hours, allowing the rhubarb to macerate and release its juices.
Infusion: After 24 hours, strain off the syrup from the rhubarb into a saucepan, discarding any solids. Add the finely chopped preserved gingerroot to the saucepan with the syrup.
Boiling: Place the saucepan over medium-low heat and bring the syrup and ginger to a gentle boil. Allow the mixture to simmer for about 30 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded together.
Incorporation: Once the syrup has reduced and thickened, add the macerated rhubarb to the saucepan. Increase the heat to medium and bring the mixture to a rolling boil.
Jam Setting: Continue to boil the mixture, stirring frequently, for about 15 minutes or until the jam reaches the desired consistency and sets when tested on a chilled plate.
Sterilization: While the jam is cooking, prepare your jars for canning. Wash the jars and lids in hot, soapy water and rinse them thoroughly. Place the jars in a large pot of boiling water for at least 10 minutes to sterilize them.
Sealing: Once the jam has reached the desired consistency, carefully ladle it into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth, then place the lids on the jars and screw on the bands until they are fingertip tight.
Processing: Process the filled jars in a boiling water canner for 10 minutes to ensure a proper seal. Remove the jars from the canner and allow them to cool completely at room temperature.
Storage: Once cooled, check that the lids have sealed properly by pressing down on the center of each lid. If the lids do not flex, they are sealed correctly. Store the sealed jars in a cool, dark place for up to a year.
Enjoy: Spread this delicious Rhubarb & Ginger Jam on toast, scones, or muffins for a delightful breakfast or snack. It also makes a lovely gift for friends and family!

Nutritional Information:

Calories: 412.6 per serving
Fat: 0.2g
Saturated Fat: 0.1g
Cholesterol: 0mg
Sodium: 4.9mg
Carbohydrates: 105.5g
Fiber: 2.2g
Sugar: 101.2g
Protein: 1.1g

Keywords:

Fruit, Canadian, Weeknight, Canning, Easy

Indulge in the sweet and tangy flavors of spring with this homemade Rhubarb & Ginger Jam recipe! 😋