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Perfect Hand-Poured Rhubarb and Ginger Jam Recipe

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A simple and delicious rhubarb and ginger jam recipe that balances tartness and spice, perfect for gifting or enjoying at home.

Ingredients

Scale
  • 4 cups fresh rhubarb stalks, chopped (about 600 grams / 1.3 lbs)
  • 2 tablespoons fresh ginger root, peeled and finely grated
  • 3 cups granulated sugar (about 600 grams / 1.3 lbs)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup water (120 ml / 4 fl oz)
  • Optional: 1 packet pectin (about 1.75 oz / 50 grams)
  • Optional: 1 small vanilla bean, split and scraped

Instructions

  1. Sterilize your glass jars and lids by boiling them in water for at least 10 minutes. Keep them warm until ready to fill.
  2. Wash and chop the rhubarb into roughly 1-inch pieces.
  3. Peel and finely grate the ginger using a microplane or fine grater.
  4. In a large heavy-bottomed saucepan, combine rhubarb, water, and grated ginger. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir occasionally until rhubarb softens and starts breaking down, about 10-15 minutes.
  5. Stir in sugar and lemon juice until fully dissolved. If using vanilla bean, add seeds and pod now. Increase heat and bring to a rapid boil for 5 minutes.
  6. Boil the mixture hard for 8-10 minutes, stirring frequently to prevent sticking. Test the set by placing a small spoonful on a cold plate; if it wrinkles when pushed, it’s ready.
  7. Remove the vanilla pod if used and turn off the heat.
  8. Carefully ladle the hot jam into prepared jars, leaving about 1/4 inch headspace. Wipe rims clean and seal tightly with lids.
  9. Let jars cool completely at room temperature before storing in the fridge or a cool, dark place.

Notes

Skim off foam during boiling for clearer jam. Test jam set on a cold plate. Do not rush simmering to avoid burnt sugar or uneven texture. Label jars immediately after filling. For a firmer set, optional pectin can be added. Jam thickens more as it cools. Store unopened jars in a cool, dark place up to six months; refrigerate after opening and consume within three weeks.

Nutrition

Keywords: rhubarb jam, ginger jam, homemade jam, hand-poured jam, gift jam, easy jam recipe, vegan jam, gluten-free jam

Find it online: https://cheerycrisp.com/perfect-hand-poured-rhubarb-and-ginger-jam-recipe-easy-gift-idea/