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Ginger Rhubarb Jam

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
75 min
SERVINGS
15 servings
Ginger Rhubarb Jam
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
Instructions
1
Combine rhubarb, sugar, ginger, and lemon juice in a large pot and let it sit for 20 minutes, allowing the rhubarb to release its natural juices.
2
Bring the mixture to a rolling boil over medium-high heat and cook until it thickens, stirring frequently throughout the 15-minute process.
3
Prepare the jars by submerging them in boiling water for at least 5 minutes to ensure they are properly sterilized.
4
Fill the jars with the jam, leaving about 1/8 inch of space at the top. Use a knife or thin spatula to remove any air bubbles that may have formed, creating a smooth surface.
5
Wipe the rims of the jars with a damp cloth to remove any residual food particles, making them ready for sealing.
6
Place a rack at the bottom of a large stockpot and fill it halfway with water before bringing it to a boil.
7
Carefully lower the jars into the pot using a jar holder, leaving about 2 inches of space between each jar.
8
Add more boiling water if necessary to ensure the water level is at least 1 inch above the tops of the jars.
9
Bring the water to a full boil, cover the pot, and process the jars for 10 minutes.
10
Remove the jars from the stockpot and place them on a cloth-covered or wooden surface, allowing them to cool completely.
11
Once the jars have cooled, press down on the top of each lid with your finger to ensure a tight seal.