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Seasonal Jam Series: Gingered Rhubarb

For general jammin’ information, check out this post about water bath canning
or this general guide to home canning.

*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.


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

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