Rhubarb Ginger Jam

Name: Rhubarb Ginger Jam
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Cuisine: Global
Ingredients: 3 Tbsps minced fresh ginger root; 3 half-pint canning jars with lids and rings; 2 Tbsps lemon juice; 946 milliliters diced rhubarb; 710 milliliters white sugar

Rhubarb Ginger Jam might be just the condiment you are searching for. This recipe serves 30. Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 82 calories, 0g of protein, and 0g of fat per serving. Head to the store and pick up ginger root, rhubarb, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is perfect for Mother's Day.

Instructions

Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes.

Ingredients you will need

Lemon Juice

Rhubarb

Ginger

Juice

Sugar

Equipment you will use

Pot

Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.

Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Ingredients you will need

Water

Jam

Equipment you will use

Paper Towels

Spatula

Knife

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars.

Ingredients you will need

Water

Equipment you will use

Pot

Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Equipment you will use

Pot