This is a refreshing change from the sweetness of most jams. Ginger adds a pungent spiciness while the honey offsets the tartness of the rhubarb.
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- 1Remove thin outer rind from lemon with a veggie peeler& cut into fine strips with scissors or sharp knife- or use a zester.
- 2Place in a medium stainless steel or enamel saucepan.
- 3Squeeze& reserve 1 tbsp of juice from lemon.
- 4Add rhubarb, apple& water to saucepan.
- 5Bring to a boil over high heat.
- 6Cover, reduce heat& boil gently for 15 minutes or until fruit is tender.
- 7Add sugar, honey, ginger& lemon juice.
- 8Return to a boil& boil rapidly, uncovered, stirring frequently, until mixture forms a gel (about 10 minutes).
- 9Remove from heat.
- 10Ladle into hot, sterile jars and process in water bath for 10 minutes.
- 11Remove from bath, let jars cool, label& store in a cool place.
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Nutritional Facts for Gingered Rhubarb Jam
Serving Size: 1 (1282 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 791.8
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 11.0 mg
- Total Carbohydrate 208.8 g
- Dietary Fiber 4.0 g
- Sugars 201.7 g
- Protein 1.4 g
The following items or measurements are not included: