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Rhubarb Ginger Jam

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  • 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


  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