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Rhubarb and Ginger Jam Easy Recipe

Rhubarb and Ginger Jam Easy Recipe

This Rhubarb and Ginger Jam is a sweet, tangy preserve made without pectin, balancing sharp rhubarb and warm ginger. Perfect for toast or gifting.
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Prep Time 3 hours 20 minutes
Cook Time 6 minutes
Resting Time 3 hours
Total Time 3 hours 20 minutes
Course preserves
Cuisine home cooking
Servings 1 jar
Calories 50 kcal

Equipment

  • saucepan
  • Sterilized Jars
  • chilled plate

Ingredients
  

Fruits and Sugars

  • 400 g fresh rhubarb, chopped Use young, tender stalks for best flavor.
  • 30 g crystallized stem ginger, finely chopped
  • 400 g granulated sugar
  • 2 tablespoons fresh lemon juice

Instructions
 

Jam Preparation

  • Wash, dry, and chop the rhubarb into evenly sized pieces.
  • Place the rhubarb in a bowl and add chopped crystallized ginger, sugar, and lemon juice. Mix gently.
  • Cover and let sit for 2–3 hours to allow juices to release.
  • Transfer the mixture to a saucepan and heat gently, stirring until the sugar dissolves completely.
  • Bring to a rolling boil and cook for about 6 minutes, stirring frequently.
  • Test for setting by placing a small amount on a chilled plate; if it wrinkles when pushed, it is ready.
  • If not set, boil for another 1–2 minutes and test again.
  • Pour the hot jam into sterilized jars and seal immediately.
  • Allow to cool completely before storing.

Notes

Stir frequently while boiling to prevent sticking or burning. A chilled plate helps accurately test the setting point. Properly sterilize jars to extend shelf life. Store unopened jars in a cool, dark place for up to 1 year.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSodium: 1mgFiber: 0.3gSugar: 12g
Keyword Easy Recipe, homemade jam, Rhubarb and Ginger Jam, sweet and tangy, vegetarian
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