Seasonal Jam Series: Gingered Rhubarb
*Remember: you can always make jam and eat it right away (no canning necessary)!
Gingered Rhubarb Jam
Makes about 1 quart
- 8 cups chopped rhubarb, chopped
- 8 cups halved strawberries (you can use frozen if you want)
- 3 tablespoons crystallized ginger, minced
- 2 tablespoons fresh ginger, finely minced
- ½ cup honey
- 1 ½ cups sugar
- 2 limes, zested and juiced (at least 4 tablespoons)
- 1 cinnamon stick
- 1 packet liquid pectin or 1 pouch dry pectin
Sterilize your jars and warm the lids while you prepare the recipe. In a large saucepan, combine the rhubarb, strawberries, ginger, honey and sugar. Bring the mixture to a boil over medium heat. Remove the cinnamon stick, add the lime juice and zest, and let simmer for about 15-20 minutes or until it begins to thicken. With a large wooden spoon, mash any large pieces of fruit still in the mixture. Add the pectin and stir; let cook for about 3-4 more minutes.
Test the jam using the back of a spoon – when it coats evenly then it’s done! Before you remove it from the heat, give it a taste. You can always add more lemon juice to enhance the flavor.
Pour the jam into hot jars, leaving at least ½” of headspace (the air at the top). Wipe the rims of the jars, apply the lids and rings, and process in a hot water bath for 10 minutes.
Remove and let cool for 12-24 hours in a cool, dark and dry place.
NUTRITION INFORMATION: (per tablespoon)
36 calories ∣ 1 calorie from fat ∣ 0 g fat ∣ 0 g saturated fat ∣ 9 g carbs ∣ 1 g fiber ∣ 0 g protein ∣ Great source of vitamin C