Gingeredrhubarbjam Recipes

RHUBARB GINGER JAM

Rhubarb Ginger Jam image

A spin on rhubarb jam. Just enough ginger to wake up your taste buds!

Provided by Can_It_Rachael

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h15m

Yield 15

Number Of Ingredients 5

Ingredients

4 cups diced rhubarb
3 cups white sugar
3 tablespoons minced fresh ginger root
2 tablespoons lemon juice
3 half-pint canning jars with lids and rings

Steps:

Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g

RHUBARB & GINGER JAM

Rhubarb & ginger jam image

This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger

Provided by Good Food team

Categories Afternoon tea, Condiment

Time 2h35m

Yield Makes 4 x 450g jars

Number Of Ingredients 5

Ingredients

1kg pink rhubarb, trimmed weight
1kg jam sugar (which has added pectin)
zest and juice 1 lemon
50g stem or crystallised ginger, finely chopped
4cm piece ginger, peeled

Steps:

Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins.
To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar

EASY RHUBARB JAM

Easy Rhubarb Jam image

This is a quick and easy recipe for your rhubarb from your spring garden. My husband goes through a jar every other day!

Provided by XSTCH3

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 30m

Yield 24

Number Of Ingredients 4

Ingredients

5 cups chopped fresh rhubarb
4 cups white sugar
1 (20 ounce) can crushed pineapple, drained
1 (6 ounce) package strawberry flavored Jell-O®

Steps:

In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 44.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 1 g, Sodium 29.9 mg, Sugar 43 g

RHUBARB-GINGER JAM

Rhubarb-Ginger Jam image

This was printed a few summers ago in the Montreal Gazette. They had found it on epicurious.com. One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe.

Provided by Studentchef

Categories < 30 Mins

Time 25m

Yield 3 cups

Number Of Ingredients 4

Ingredients

4 cups diced rhubarb
2 1/2 cups sugar
6 tablespoons crystallized ginger
2 tablespoons grated lemon peel

Steps:

Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
Transfer to jars, cover and chill. Keep refrigerated.

RHUBARB-GINGER JAM

Rhubarb-Ginger Jam image

Categories Condiment/Spread Fruit Ginger Quick & Easy Low Sodium Summer Rhubarb Bon Appétit

Yield Makes 1 1/2 Cups

Number Of Ingredients 4

Ingredients

1 1-pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel

Steps:

Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled.

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