Oriental Rhubarb Jam

READY IN: 45mins
Recipe by Barefoot Beachcomber

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

Top Review by Vino Girl

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.

Ingredients Nutrition

Directions

  1. In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well.
  2. Place over low heat, stirring constantly until sugar dissolves.
  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. Ladle into hot, sterilized jars; seal.

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