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–+ servings
Three jars of rhubarb jam.

Rhubarb Ginger Jam

Angie Zoobkoff
Preserve the tart flavor of springtime rhubarb to enjoy all year round with this easy no-pectin jam recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course condiment
Cuisine American
Servings 3 (1/2-pint) jars
Calories 36 kcal

Equipment

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.

Nutrition

Serving: 1 tablespoonCalories: 36kcalCarbohydrates: 9gPotassium: 49mgSugar: 9gCalcium: 14mg
Keyword homemade jam, no-pectin jam, small batch jams, small batch preserving, water bath canning
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