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Rhubarb Jam with Lime and Ginger

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Yields about 7 cups

  • by Melissa Pellegrino from Fine Cooking
    Issue 110

Cooking time will vary depending on how much juice the rhubarb releases. Keep a close eye on the mixture as it simmers. For more tips on canning the jam, watch our Canning Basics video.

  • 4-1/2 lb. rhubarb, trimmed, stalks halved lengthwise and cut crosswise into
  • 1/2-inch pieces (about 15 cups)
  • 6 cups granulated sugar
  • 1/4 cup fresh lime juice (from 1-1/2 medium limes)
  • 4 (3-inch) strips lime zest (use a vegetable peeler)
  • 1-1/2 Tbs. minced fresh ginger

In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine. Cover with plastic wrap and refrigerate overnight, stirring occasionally.

Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Discard the lime zest and set the rhubarb aside. Pour the juice into a 6-quart pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the sugar has dissolved and the flavors have melded, about 5 minutes.

Add the rhubarb and return to a boil. Reduce the heat to low, skim any foam from the surface, and simmer very gently until the rhubarb breaks down and thickens, 40 minutes to 1-1/2 hours; check frequently to prevent overcooking.

To test for doneness, chill a small dish in the refrigerator. Put a small dollop of jam on the dish, let cool briefly, and then run your finger through it. If the mark stays, the jam is ready; if it doesn’t, cook the mixture for a few more minutes and retest. Cool completely and refrigerate for up to 2 weeks, or can the jam for longer storage.

To can the jam, divide it among sterilized pint or half-pint jars, leaving ¼-inch headspace. Wipe the rims clean and attach the lids to the jars with the screw bands, turning them fingertip-tight. Put the jars in a large pot fitted with a rack and add enough water to cover by 2 inches. Bring to a boil over high heat, and then boil briskly for 10 minutes.

Transfer the jars to a rack and let cool for 12 to 24 hours. Test the seal by removing the bands and lifting the jars by their lids—if the lid holds, the jar is sealed. Store in a dark place for up to 1 year (you don’t have to screw the bands back on). If a seal fails, refrigerate the jar and use the jam within 2 weeks.

Serving Suggestions

Before you spread all of your rhubarb jam on toast, try a few of these sweet and savory ideas:

• Stir it into yogurt or oatmeal.
• Use it as a pancake or waffle topping.
• Serve a dollop with sausages or roast pork (in place of applesauce), or spread it on a roast chicken sandwich.
• Strain some warmed jam and use the remaining syrup in a cocktail or as a glaze for duck.
• Spread warmed jam over cheesecake.
• Sandwich it between two sugar cookies.
• Fold it into whipped cream to make a rhubarb fool.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 45; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 0;

Photo: Scott Phillips

This is a wonderful recipe. The jam has a very distinctive flavor of rhubarb that is enhanced by the ginger and lime. It jelled nicely to a thick consistency after about 30 minutes of cooking. A very nice jam to add to your pantry!

This is an excellent addition to my jam repertoire. The lime and ginger really brighten the flavor. I will add even more ginger next time. The 15 cups of cut rhubarb yielded exactly 7 half pint jars, but by weight that was under 4 pounds of prepared fruit, so purchase by weight but measure by volume. The doneness test worked great for me. Interesting that it needs no added pectin. The color is not as pretty in the jars as a strawberry or peach jam, but it will be a hit with your rhubarb loving friends nonetheless!

I have been waiting weeks to make this jam, and I am not disappointed. It is delicious! The lime and ginger complement the rhubarb and give it a nice lift. The consistency is great without pectin. I am tempted to make jelly from just the juice next year, it was very good before adding the pulp. I know this will be a favorite in Christmas baskets this year!

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