Oriental Rhubarb Jam
Elevate your homemade preserves with this irresistible Oriental Rhubarb Jam, a delightful twist on a classic favorite! This unique recipe combines the tart brightness of rhubarb with the warm, aromatic flavors of grated fresh ginger and whole star anise, creating a jam that’s as exotic as it is comforting. Enhanced with a splash of zesty lemon juice and just the right touch of sweetness, this jam boasts a velvety texture perfect for slathering on toast, dolloping over yogurt, or even glazing meats. With only 15 minutes of prep time, it's an easy yet gourmet addition to your pantry. Whether you're exploring creative ways to use rhubarb or simply crave seasonal spreads with a punch of flavor, this Oriental Rhubarb Jam is the perfect choice.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1000 grams rhubarb (fresh, trimmed and chopped)
- 800 grams granulated sugar
- 25 grams fresh ginger (peeled and grated)
- 2 pieces star anise
- 50 milliliters lemon juice (freshly squeezed)
- 100 milliliters water
Directions
Step 1
Wash and trim the rhubarb, then cut it into small, bite-sized pieces about 2-3 cm long.
Step 2
In a large, heavy-bottomed saucepan, combine the chopped rhubarb, sugar, grated ginger, star anise, lemon juice, and water.
Step 3
Place the saucepan over medium heat and stir gently until the sugar dissolves completely, ensuring no sugar granules remain at the bottom.
Step 4
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for about 30-40 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens into a jam-like consistency. Skim off any foam that forms on the surface.
Step 5
To test for doneness, spoon a small amount of jam onto a cold plate and let it cool for 1 minute. Run your finger through it—if it wrinkles and holds its shape, the jam is ready.
Step 6
Remove the saucepan from heat and carefully fish out the star anise. Discard it.
Step 7
Ladle the hot jam into sterilized jars, leaving about 1 cm of space at the top. Seal tightly with lids while the jam is still warm.
Step 8
Allow the jam to cool to room temperature before storing it in the refrigerator for up to 3 months, or process the jars in a water bath for long-term storage.
Nutrition Facts
| Serving size | (1986.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3326.3 |
| Total Fat 3.9g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 47.1mg | 0% |
| Total Carbohydrate 859.2g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 812.8g | |
| Protein 11.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 938.7mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 3115.6mg | 0% |
Source of Calories