- Most Helpful
- Highest Rating
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.
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!
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.
I used fresh grated ginger and rhubarb fresh from my allotment. GREAT RECIPE!! Mine only took 20 minutes to set. It is a very sweet jam with a little oriental twist. FAB!
I tried this recipe last spring and loved it so I am about to make a double batch of this now so I can bring some home for gifts. It has a wonderful flavor and is such a pretty color. It does take longer to cook than stated but well worth the added time.
This is really good and very easy to make. Uses up a fair bit of rhubarb too. The pepper sauce and ginger add a lovely punch to an otherwise sweet jam. I buy a similar product made from onions, but will now try making my own.
Mine took longer to set up, more like an hour rather than the 15-20 minutes the recipe states, but I like a firm jelly. The flavor is very bright, with the star anise as the top note. The deep red color is very attractive and the jelly plates well. A great holiday gift.
I was given rhubarb earlier this summer. I am not a big fan but like to make my gifts so thought what can I do that is different. Found this recipe, made my own candied ginger then with the frozen rhubarb made the jam. I can't tell that there is rhubarb in this. I will use as a glaze for chicken and pork on the bbq.
My family loves this! We are always looking for new ways to use our rhubarb. I think now that most of it goes into this jam. I get 3 half-pint jars plus a little to eat right away, then I give it a 10 minute bath to seal the jars. Makes a great present too.