Description
This jam is a simple fruit preserve made by simmering chopped rhubarb with sugar, fresh or crystallized ginger, and lemon juice. The result is a vibrant, slightly tart jam with a hint of spice—no pectin needed, thanks to the natural fruit acids.
Ingredients
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Rhubarb (1kg / 2.2 lbs, trimmed and chopped) – Choose firm, red stalks for better color.
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Granulated Sugar (1kg / 5 cups) – Helps preserve and sweeten.
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Lemon Juice (2 tbsp, fresh) – Enhances flavor and helps setting.
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Crystallized Ginger (100g / 3.5 oz, finely chopped) – Adds warmth and texture.
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Optional: A small piece of fresh ginger (grated) for a stronger kick.
Instructions
Step 1: Macerate the Rhubarb
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In a large bowl or directly in the pan, combine the rhubarb and sugar.
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Let it sit for 2–3 hours, or preferably overnight. This draws out the juice and helps dissolve the sugar.
Step 2: Cook the Fruit
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Add the lemon juice and chopped crystallized ginger (and grated fresh ginger, if using) to the rhubarb mixture.
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Place the pan over low heat, stirring until the sugar has completely dissolved.
Step 3: Boil the Jam
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Increase the heat and bring the mixture to a rapid boil.
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Boil for 10–12 minutes, stirring frequently to prevent burning.
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Use a thermometer to check for the setting point of 105°C (220°F), or test with the wrinkle method on a cold plate.
Step 4: Skim and Jar the Jam
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Remove the pan from the heat and skim off any foam from the surface.
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Let the jam sit for 5 minutes, then ladle into warm, sterilized jars.
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Seal tightly and allow to cool fully before storing.