Quick Tangy Rhubarb Ginger Jam
A quick and easy homemade jam combining the tartness of rhubarb with the lively warmth of fresh ginger, ready in just 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: About 2 cups (16 servings of 2 tablespoons each) 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 4 cups (about 600g) rhubarb stalks, chopped into 1/2-inch pieces
- 1 1/2 cups (300g) granulated sugar
- 2 tablespoons fresh ginger, finely grated
- 2 tablespoons fresh lemon juice
- 1/4 cup (60ml) water
- 1 teaspoon vanilla extract (optional)
Instructions
- Rinse and chop the rhubarb into uniform 1/2-inch pieces. Peel and finely grate the fresh ginger. Measure out sugar, lemon juice, and water.
- Place chopped rhubarb and 1/4 cup (60ml) water in a medium saucepan over medium heat. Stir gently to coat.
- Let the rhubarb simmer gently for 10-12 minutes, stirring occasionally until softened and breaking down. Adjust heat to prevent sticking or burning.
- Stir in granulated sugar and grated ginger. Continue simmering for 2 minutes, stirring often to dissolve sugar and distribute ginger evenly.
- Pour in lemon juice and vanilla extract if using. Stir and cook for 1 minute.
- Keep simmering on low-medium heat for 10-12 minutes, stirring frequently until the mixture thickens and becomes glossy. Test jam set by dropping a small spoonful onto a cold plate; if it wrinkles when pushed, it’s done.
- Remove from heat and let cool slightly before spooning into sterilized jars. Jam will continue to thicken as it cools.
Notes
Use fresh ginger for best flavor; avoid powdered ginger. Stir gently but often to prevent burning. Test jam set with a chilled plate. Jam thickens more as it cools. For less sweetness, reduce sugar slightly. Optional vanilla extract adds subtle sweetness. Frozen rhubarb should be thawed and drained before use.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 13
- Carbohydrates: 15
- Fiber: 1
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