Recipe · spring
Rhubarb & Ginger Jam
Water-bath jam from the first thick stalks of the year.
Meal: preserveMain: rhubarbHands-on: min
Ingredients
- 8 cups rhubarb, chopped
- 5 cups sugar
- 2 tbsp grated fresh ginger
- 1/4 cup lemon juice (bottled, for reliable acidity)
Steps
- 1Macerate rhubarb and sugar overnight in the fridge.
- 2Bring to a boil with ginger and lemon juice, stirring often.
- 3Cook to gel stage, about 20 minutes — test on a cold plate.
- 4Ladle into hot sterilized jars, 1/4 inch headspace.
- 5Process 10 minutes in a boiling water bath, adjusting for altitude.
- 6Check seals after 24 hours; refrigerate any that didn't take.
Meet the plant
- RhubarbThe old neighbour in the back corner who was here before you and will outlast you.
Tips that help here
- Soil Is Alive. Dirt Is Not.Feed the living thing under your plants and the plants take care of themselves.
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
- Canning Safety: What You Need to Know About BotulismA rare but serious toxin you can't see, smell, or taste — and why the canning method matters.
More like this
- Back-Corner Rhubarb CrispThe first thing to make the week the stalks get thick enough to pull.
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.
- Rhubarb ChutneyA sweet-spicy rhubarb chutney with warm Indian spices — delicious over pork, beef, or chicken, and it fills the house with an amazing smell while it cooks.