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I changed this recipe too much to rate it. It was the best recipe I found for what I was looking for and I looked at a lot of them. I used lemon zest and the juice because that is what I had. I added almost a half cup of crystallized ginger and added a teaspoon of fresh grated ginger--I think it could have still used more. I cooked the rhubarb, lemon zest, juice and ginger and also added 2/3 cup of water for about 10 min. I added 2 tablespoons of pectin and brought back to a rolling boil for 1 min, I added 2 cups of sugar all at once like that pectin jar said. I put in sterilized jars and hot water bathed for 10 min. It is very good jam. I have only made jam a few times and only with pectin and that is why I felt the need to change the recipe so much. I needed this review for my records.

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Dixie from Kansas June 02, 2014

YUM! Probably a good idea to double it next time:)

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mommymakeit4u June 05, 2012

I made this in my new bread maker. I had that setting on the old one but never tried it. After consulting the manufacturer I cut the recipe in half (the service rep said there was too much volume), cooked the rhubarb about 1/2 way and went for it. I made this for DH as he's a jam lover and after chilling for awhile he pronounced 5 stars. Couldn't have been much easier and I like the smaller amount because it's just for one person.

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Annacia July 23, 2011

this is very good im glad i tried it very easy also tart flavor i agree more ginger could be added

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Dienia B. June 20, 2010

I would give this ten stars if I could, I love rhubarb and ginger together. This is just perfect for me as my DH won't eat jam, so this is just the right amount., I made it to the recipe, but you could put more ginger in that would be nice. Made for ZWT#6 2010. Thank you posting.

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Tea Jenny June 19, 2010
Rhubarb-Ginger Jam