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Rhubarb Jam

May/June 1994

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Orange zest and crystallized ginger add balance to this tangy rhubarb jam.


Rhubarb Jam

Makes: 1 1/2 pints

Active Time:

Total Time:

Ingredients

  • 2 1/4 pounds rhubarb, trimmed and cut into 1-inch pieces (8 cups)
  • 2 1/2 cups sugar
  • 2 tablespoons freshly grated orange zest
  • 2 teaspoons finely chopped crystallized ginger

Preparation

  1. Combine rhubarb, sugar and orange zest in a medium bowl. Cover with plastic wrap and refrigerate for 12 hours.
  2. Strain liquid from the rhubarb mixture into a large heavy saucepan, pressing on the solids to release all the juice. Set the rhubarb aside. Bring the liquid to a boil and cook over medium heat until syrupy and reduced by half, 15 to 20 minutes, watching closely toward the end to prevent scorching. Add the reserved rhubarb and crystallized ginger and cook, stirring, until the rhubarb is soft and the mixture has thickened, about 5 minutes. Pour into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Adjust lids and process in a boiling-water bath for 10 minutes. (Alternatively, if you do not want to process the jam in a boiling-water bath, you can simply store it in the refrigerator for up to 2 months.)

Nutrition

Per tablespoon: 45 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 0 g protein; 0 g fiber; 1 mg sodium; 59 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
More than 1 hour
Preparation/ Technique
Braise/Stew
Preserve
Meal/Course
Breakfast
Brunch
Dessert
Season
Spring
Summer
Publication
May/June 1994
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