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    You are in: Home / Recipes / Oriental Rhubarb Jam Recipe
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    Oriental Rhubarb Jam

    Oriental Rhubarb Jam. Photo by Vino Girl

    1/1 Photo of Oriental Rhubarb Jam

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Barefoot Beachcomber's Note:

    Ingredients not listed in body of recipe, so... 1 pound rhubarb, finely chopped - 3 c. white sugar - 1/2 t. five spice powder - 1/4 c. chopped candied ginger - 1 dash hot pepper sauce - 3 T. lemon juice

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    Ingredients:

    Yield:

    6-ounce ...

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well.
    2. 2
      Place over low heat, stirring constantly until sugar dissolves.
    3. 3
      Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes.
    4. 4
      Ladle into hot, sterilized jars; seal.

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    Ratings & Reviews:

    • on July 26, 2004

      45

      I cooked my jam for about 50 minutes, and so it cooked down to yield only 3 half-pint jars. It seems softer than most jams I've made, but it probably doesn't matter since I am using this mainly as a sweet & sour type sauce for veggies (had this for lunch today and it was yummy when mixed with soy sauce and chili-garlic sauce!). This has a complex sweet/sour/spicy flavor that would work well with so many things. I look forward to using it on grilled shrimp and chicken, too. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2009

      55

      This is wonderful! I gave a couple jars away and everyone who tried it raved about the versatility of this jam. I tried it on toast and on a ham sandwich and both ways it was wonderful. One person who tried it thought it would be great on grilled chicken or even as part of a marinade for grilling meat. I also think it would be great an ingredient for a refreshing salad dressing. I think it would also do very well spread between layers of a cake with buttercream frosting. I will definitely be making this many times again. I may try using fresh ginger just to see the results. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2008

      55

      This recipe is wonderful! I used 1/4 t of Asian chili pepper sauce for the hot sauce. My sister has a large rhubarb plant that grows like a weed (they usually mow it down with the lawn mower, but I had her go around it for a couple weeks), so I decided to give it a go. I really love the ginger and the jam is sweet enough so I think next time I will use fresh ginger instead of the candied. It set up to jam stage for me 15 min after boiling. Also, I processed in a boiling water canner for 20 min (10 + 10 for high altitude). I got 4 8 oz jars plus a little.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Oriental Rhubarb Jam

    Serving Size: 1 (1100 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 606.8
     
    Calories from Fat 2
    70%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 8.1 mg
    0%
    Total Carbohydrate 155.9 g
    51%
    Dietary Fiber 2.0 g
    8%
    Sugars 151.2 g
    604%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    five-spice powder

    candied ginger

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