Rhubarb Ginger Jam by Dorothy Smith Gooden
Indulge in the sweet-tart allure of **Rhubarb Ginger Jam by Dorothy Smith Gooden**, a timeless preserve that perfectly balances tangy rhubarb with the warm, zesty kick of fresh ginger. This homemade jam recipe transforms just a handful of simple ingredients—rhubarb, sugar, fresh ginger, lemon juice, and water—into a glossy, spreadable treat that’s bursting with vibrant flavor. With just 15 minutes of prep and a leisurely 45 minutes of simmering, the jam thickens beautifully, filling your kitchen with its irresistible aroma. Ideal for spreading on toast, dolloping over scones, or swirling into yogurt, this small-batch recipe yields six servings of pure fruity bliss. Whether you're a beginner or seasoned jam-maker, this recipe promises a foolproof, delightful addition to your breakfast or dessert table. Don't forget to seal the jars for long-term storage or savor fresh from the fridge!
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Ingredients
- 4 cups (diced) rhubarb
- 3 cups granulated sugar
- 2 tablespoons (grated) fresh ginger
- 2 tablespoons lemon juice
- 1 cup water
Directions
Step 1
Thoroughly wash the rhubarb stalks and dice them into small, even pieces measuring about 1/2 inch.
Step 2
In a large, heavy-bottomed pot, combine the diced rhubarb, granulated sugar, grated ginger, lemon juice, and water.
Step 3
Stir the mixture well and let it sit for about 10 minutes to allow the rhubarb to release some of its juices.
Step 4
Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning.
Step 5
Once boiling, reduce the heat to low and simmer the mixture for about 30-40 minutes, stirring occasionally, until the rhubarb breaks down and the jam thickens. Skim off any foam that forms on the surface with a spoon.
Step 6
To check if the jam is ready, place a small amount on a chilled plate and run your finger through it. If it holds its shape and doesn’t run, it’s done.
Step 7
Once thickened to your liking, carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
Step 8
Seal the jars tightly and process them in a boiling water bath for 10 minutes if you plan on storing them long-term. Otherwise, let them cool to room temperature before refrigerating.
Step 9
Enjoy your Rhubarb Ginger Jam on toast, scones, or as a topping for yogurt and desserts!
Nutrition Facts
| Serving size | (1842.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3003.0 |
| Total Fat 2.3g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 47.5mg | 0% |
| Total Carbohydrate 771.3g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 739.2g | |
| Protein 8.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 719.0mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 2319.2mg | 0% |
Source of Calories