Rhubarb Ginger Jam
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This rhubarb ginger jam recipe transforms crisp, tart rhubarb stalks into a sweet jam that you can enjoy all year long.
Recipe at a Glance: Rhubarb Ginger Jam
- Details
- Preservation method: Water bath canning
- Storage: In sealed jars at room temperature; refrigerator after opening.
- Storage life: Up to 1 year after canning and up to 4 weeks in the refrigerator after opening.
- uses for RHUBARB GINGER JAM
- Spread it on toast, scones, or English muffins for a sweet morning treat.
- Swirl it through coffee cake or cheesecake to add color and sweetness to your dessert.
- Give your everyday PB&J a unique twist.
- Layer it into rhubarb oat bars to create an easy snack for sharing.
Rhubarb season is fleeting, but this easy rhubarb jam recipe allows you to enjoy it all year long. Ground ginger adds a little spice to the tart rhubarb, and some sugar and orange makes this preserve just sweet enough. It’s perfect for everything from your morning toast to dessert. You may even catch yourself eating it straight from the jar.
Ingredients & Substitutions
- Rhubarb–Choose firm, blemish-free rhubarb stalks. I prefer the younger, thinner stalks as they are less likely to be stringy. If you use very thick rhubarb, peel away the ribs (or strings) on the outside of the rhubarb before chopping.
- Ginger–I recommend using ground ginger if you are canning this recipe. It provides a consistent spice level and is safer than canning fresh ginger.
- Orange–You can use any type of orange for this recipe. You’ll be using the zest and juice from the orange, and one orange should provide everything you need. When you’re zesting the orange, avoid any of the white pith, as it can impart a bitter flavor to your jam.
- Lemon juice–The lemon provides the pectin and acidity necessary for the jam to set and shouldn’t be skipped. I recommend using bottled lemon juice to deliver consistent acidity.
How to Make Rhubarb Jam
1. Combine the rhubarb, sugar, orange juice, lemon juice, orange zest, and ginger in a large saucepan.
2. Cook until the jam thickens and reaches 220°F (104°C).
3. Test the jam for set using the cold plate method.
4. Ladle into sanitized jars, seal, and process in a hot water bath for 10 minutes, adjusting for altitude.
FAQs
Yes, definitely. Red, pink, or green rhubarb stalks are all safe to eat, however, do not eat the green leaves. They are toxic to both humans and animals.
Sure. After cooking the jam and testing for set, ladle it into jars, leaving 1/2 inch (12 mm) of headspace at the top of the jar. Seal with a lid and freeze for up to 1 year.
Ways to Use Rhubarb Ginger Jam
Enjoy your homemade jam many different ways, including the ones below. Got any suggestions for great uses? Drop a comment below.
- Use it as a spread for toast, scones, or biscuits.
- Dollop it into the center of thumbprint cookies or use it in as a layer in oat and jam bars.
- Use it as a filling or glaze in a cake or swirl it into cheesecake.
- Swap it into your peanut butter and jelly sandwich for a unique rhubarb-flavored twist.
Storage
Store your jam in a cool, dark place for up to 1 year. After opening, keep your jam in the fridge and use within 4 weeks.
Tips & Troubleshooting
- Be sure to zest your orange before juicing it.
- Because this is a no-pectin jam, it will require a significant amount of boiling time to reach set. Expect to be monitoring it for 30 to 40 minutes.
- Use a candy thermometer or the cold plate test to determine when your jam is set. If you’re using a thermometer, you’re aiming for a temperature of 220°F (104°C). If you are at elevation, subtract 2°F for every 1000 feet above sea level.
- Adjust the water bath processing time for elevation by adding 5 minutes for every 3000 feet above sea level. (For 1000 to 3000 feet, add 5 minutes, 3001-6000, add 10 minutes, and so on).
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Rhubarb Ginger Jam
Ingredients
- 6 cups (1 ½ pounds | 680 g) chopped rhubarb
- 2 cups granulated sugar
- ¼ cup freshly squeezed orange juice
- 2 tablespoons lemon juice
- 1 tablespoon orange zest
- 1 tablespoon ground ginger
Instructions
- Sanitize 5 half-pint jars. Prepare your canner according to manufacturer's instructions.
- Combine the rhubarb, sugar, orange juice, lemon juice, orange zest, and ginger in a large saucepan. Affix a candy thermometer to the side of the pot. Place a small plate in the freezer.
- Bring to a boil and cook until the jam is thick and the temperature reaches 220°F (104°C), adjusting for altitude if needed (see note below), about 35 minutes. Check for set using the cold plate test.
- Ladle the jam into the jars, leaving ½-inch (12-mm) headspace. Wipe the rims clean, top with lids, then screw the bands on until fingertip tight.
- Process the jam in a boiling water bath for 10 minutes, adjusting for elevation if needed (see note below).
- Remove from the canner and cool at room temperature for 24 hours before moving to a cool, dark location for up to 1 year. Once opened, refrigerate and use within 4 weeks.
Notes
- Zest first–Be sure to zest your orange before juicing it.
- Patience is key–Because this is a no-pectin jam, it will require a significant amount of boiling time to reach set. Expect to be monitoring it for 30 to 40 minutes.
- Adjust for elevation–Use a candy thermometer or the cold plate test to determine when your jam is set. If you’re using a thermometer, you’re aiming for a temperature of 220°F (104°C). If you are at elevation, subtract 2°F for every 1000 feet above sea level. Adjust the water bath processing time for elevation by adding 5 minutes for every 3000 feet above sea level. (For 1000 to 3000 feet, add 5 minutes, 3001-6000, add 10 minutes, and so on).
- Dietary–This recipe is suitable for gluten-free, dairy-free, and vegan diets.
