Ginger Rhubarb Jam

Follow our step-by-step guide on how to make Ginger Rhubarb Jam.

1. Step 1

   Begin by gathering a large pot and combining diced rhubarb, white sugar, minced ginger, and fresh lemon juice.

2. Step 2

   Stir the mixture thoroughly and let it rest for about 20 minutes, allowing the rhubarb to release its natural juices.

3. Step 3

   Next, place the pot over medium-high heat and bring the mixture to a vigorous boil.

4. Step 4

   Cook for roughly 15 minutes, stirring frequently, until the jam reaches a thick, luscious consistency.

5. Step 5

   While the jam simmers, take the time to sterilize your canning jars, lids, and rings by submerging them in boiling water for at least 5 minutes.

6. Step 6

   Once your jam is ready, carefully ladle it into the sterilized jars, filling each one to within a quarter-inch of the rim.

7. Step 7

   To eliminate any pesky air bubbles, run a knife or thin spatula around the inside edges of the jars.

8. Step 8

   Wipe the rims with a damp paper towel to ensure a perfect seal, then place the lids on top and secure them with the rings.

9. Step 9

   Prepare a large stockpot by placing a rack at the bottom and filling it halfway with water.

10. Step 10

    Bring the water to a rolling boil, then gently lower the filled jars into the pot, ensuring there’s a 2-inch gap between each jar.

11. Step 11

    If needed, add more boiling water to ensure the water level is at least an inch above the jar tops.

12. Step 12

    Cover the pot and process the jars for 10 minutes.

13. Step 13

    After processing, carefully remove the jars and place them on a cloth-covered or wooden surface, allowing space between them to cool.

14. Step 14

    Once they have cooled, press the center of each lid to check the seal; it should remain firm and not pop back.

15. Step 15

    Enjoy the satisfaction of your homemade rhubarb jam, a delightful treat that captures the essence of summer in every jar.