Print Recipe

Rhubarb Ginger Jam

Ingredients

  • 2 pounds rhubarb (about 8 cups)
  • 2 cups granulated sugar
  • 1/3 cup fresh ginger, minced or grated
  • 1/2 vanilla bean, split with seeds scraped into pan

Instructions

  1. Place all ingredients into a large saucepan. Bring to a simmer. Cook, stirring occasionally for 20 to 25 minutes on medium heat until the mixture reaches 218 to 220 degrees F on an instant-read thermometer.
  2. Skim any foam from the top and remove vanilla bean. Let sit for 5 minutes.
  3. Jam, at this point, can be stored in sterilized canning jars in the refrigerator for a few weeks, or water-bath canned per the instructions, no less than 10 minutes, with the canning jars.

Yield:6 cups


Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.