Oriental Rhubarb Jam

Oriental Rhubarb Jam created by Vino Girl

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

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well.
  • Place over low heat, stirring constantly until sugar dissolves.
  • Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes.
  • Ladle into hot, sterilized jars; seal.
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"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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  1. Triple BQ
    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.
  2. mari3012
    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.
  3. Saeriu
    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!
  4. Sadieveggirl
    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.
  5. Sadieveggirl
    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.
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