Rhubarb Jam with Lime and Ginger


Rhubarb, Lime and Ginger Jam

Woww I am glad I found this recipe! Tart, tangy and sweet

Cooking time will vary depending on how much juice the rhubarb releases. Keep a close eye on the mixture as it simmers


4-1/2 lb. rhubarb, trimmed, stalks halved lengthwise and cut crosswise into
1/2-inch pieces (about 15 cups)
6 cups granulated sugar
1/4 cup fresh lime juice (from 1-1/2 medium limes)
4 (3-inch) strips lime zest (use a vegetable peeler)
1-1/2 Tbs. minced fresh ginger

In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine. Cover with plastic wrap and refrigerate overnight, stirring occasionally.

Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Discard the lime zest and set the rhubarb aside. Pour the juice into a 6-quart pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the sugar has dissolved and the flavors have melded, about 5 minutes.

Add the rhubarb and return to a boil. Reduce the heat to low, skim any foam from the surface, and simmer very gently until the rhubarb breaks down and thickens, 40 minutes to 1-1/2 hours; check frequently to prevent overcooking.

To test for doneness, chill a small dish in the refrigerator. Put a small dollop of jam on the dish, let cool briefly, and then run your finger through it. If the mark stays, the jam is ready; if it doesn’t, cook the mixture for a few more minutes and retest. Cool completely and refrigerate for up to 2 weeks, or can the jam for longer storage.

To can the jam, divide it among sterilized pint or half-pint jars, leaving ¼-inch headspace. Wipe the rims clean and attach the lids to the jars with the screw bands, turning them fingertip-tight. Put the jars in a large pot fitted with a rack and add enough water to cover by 2 inches. Bring to a boil over high heat, and then boil briskly for 10 minutes.

Transfer the jars to a rack and let cool for 12 to 24 hours. Test the seal by removing the bands and lifting the jars by their lids—if the lid holds, the jar is sealed. Store in a dark place for up to 1 year (you don’t have to screw the bands back on). If a seal fails, refrigerate the jar and use the jam within 2 weeks.

serving suggestions

Before you spread all of your rhubarb jam on toast, try a few of these sweet and savory ideas:

• Stir it into yogurt or oatmeal.
• Use it as a pancake or waffle topping.
• Serve a dollop with sausages or roast pork (in place of applesauce), or spread it on a roast chicken sandwich.
• Strain some warmed jam and use the remaining syrup in a cocktail or as a glaze for duck.
• Spread warmed jam over cheesecake.
• Sandwich it between two sugar cookies.
• Fold it into whipped cream to make a rhubarb fool.


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