Rhubarb & Ginger Jam by Dorothy Smith Gooden

Total Time
25hrs 45mins
Prep 25 hrs
Cook 45 mins

This recipe comes from Pioneer Lodge a residence for seniors. This is a very tasty jam


  1. Put rhubarb& sugar inlayers in a glass bowl.
  2. Cover and allow to sit for 24 hours.
  3. Strain off the syrup into a saucepan, add ginger.
  4. Boil syrup& ginger for 30 minutes, medium low heat.
  5. Add rhubarb and boil again for 15 minutes or until the jam sets.
  6. Place in sterilized sealers& seal.


Most Helpful

This is wonderfully tangy. I added a handful of frozen cranberries as it was sitting and the combination is quite delicious. It made 4 jars.

Marilyn Rob June 13, 2009

This is, indeed, a very tasty jam. Easy to make, too. I cut step 4 to about 15 minutes as my syrup was ready. My efforts yielded about 3 cups as opposed to 4.5 pints! I think I would need a whole lot more rhubarb to get that many pints!

woodland hues August 04, 2003

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