5 Rhubarb Jam Recipes Infused With Ginger You Have To Try

Picture this: a jar of glistening jam, its deep, ruby red hues almost illuminating through the glass, promising a burst of tangy yet sweet flavors. Now, imagine enhancing that quintessential rhubarb flavor with a zesty kick of ginger – a match made in culinary heaven. If you've got a soft spot for delightful preserves or are just eager to explore the rich tapestry of flavors that rhubarb and ginger can offer, this article is tailored for you. Here are five rhubarb jam recipes infused with ginger you simply must try.

Classic Rhubarb Ginger Jam 🍓🍃

The classic combination of rhubarb and ginger creates a timeless jam that's both comforting and invigorating.

<div style="text-align: center;"> <img alt="Classic Rhubarb Ginger Jam" src="https://tse1.mm.bing.net/th?q=Classic%20Rhubarb%20Ginger%20Jam"> </div>

Ingredients:

• 1 kg rhubarb, trimmed and chopped
• 500g granulated sugar
• Juice of 1 lemon
• 1 tbsp finely grated fresh ginger

Method:

1. Prepare the Rhubarb: Wash your rhubarb, trim both ends, and cut into 1-inch pieces. Place in a large pot.

2. Mix Ingredients: Add sugar, lemon juice, and grated ginger to the rhubarb.

3. Cook the Jam:

   • Let the mixture sit for 10 minutes to release juices from the rhubarb.
   • Over medium heat, bring the mixture to a boil, stirring frequently.
   • Once boiling, reduce the heat to a simmer and cook for about 20-25 minutes until the jam thickens.

4. Test for Setting Point: Spoon a bit of jam onto a cold plate; if it wrinkles when pushed, it's ready. If not, continue cooking.

5. Cool and Store: Allow the jam to cool slightly before ladling into sterilized jars. Seal and store.

<p class="pro-note">🍯 Note: For a smoother consistency, blend the jam with an immersion blender before bottling.</p>

Spicy Rhubarb Ginger Chutney 🌶️🍅

For those who like a little kick with their spread, this recipe marries heat with sweet and tart flavors.

<div style="text-align: center;"> <img alt="Spicy Rhubarb Ginger Chutney" src="https://tse1.mm.bing.net/th?q=Spicy%20Rhubarb%20Ginger%20Chutney"> </div>

Ingredients:

• 500g rhubarb
• 150g brown sugar
• 50ml vinegar
• 1 red chili, chopped
• 1 tbsp grated fresh ginger
• 1 small onion, finely chopped
• 1 clove of garlic, minced
• Salt to taste

Method:

1. Prepare Rhubarb: Trim and chop rhubarb into small pieces.

2. Combine Ingredients: In a saucepan, mix rhubarb, sugar, vinegar, chili, ginger, onion, and garlic. Add a pinch of salt.

3. Cook: Bring to a boil, then simmer for about 30 minutes or until the mixture thickens.

4. Bottle: Once cooked, transfer to sterilized jars, seal, and allow to cool.

Rhubarb and Ginger Marmalade 🍊🥧

A twist on the classic, this marmalade incorporates orange zest for an extra layer of citrusy zest.

<div style="text-align: center;"> <img alt="Rhubarb and Ginger Marmalade" src="https://tse1.mm.bing.net/th?q=Rhubarb%20and%20Ginger%20Marmalade"> </div>

Ingredients:

• 800g rhubarb
• 1 large orange
• 2 tsp finely grated ginger
• 800g sugar
• Pectin as required

Method:

1. Chop Rhubarb: Clean and chop the rhubarb into small pieces.

2. Prepare Orange: Zest the orange and chop the zest finely. Juice the orange, reserving the juice.

3. Cook: Combine rhubarb, orange zest, juice, ginger, and sugar in a saucepan. Add pectin if your rhubarb doesn't contain enough natural pectin. Cook until the mixture thickens.

4. Pot: Fill into sterilized jars, seal, and let cool.

Honey and Ginger Rhubarb Conserve 🐝🌼

For a less sugar-heavy option, honey adds a unique sweetness to this conserve.

<div style="text-align: center;"> <img alt="Honey and Ginger Rhubarb Conserve" src="https://tse1.mm.bing.net/th?q=Honey%20and%20Ginger%20Rhubarb%20Conserve"> </div>

Ingredients:

• 500g rhubarb
• 100g honey
• Juice of 2 limes
• 1 tbsp fresh ginger, grated

Method:

1. Chop Rhubarb: Cut rhubarb into small chunks.

2. Mix: Combine rhubarb with honey, lime juice, and ginger in a pot.

3. Cook: Simmer until the rhubarb has broken down and the mixture has thickened.

4. Pot: Spoon into clean jars, cover, and refrigerate once cooled.

Vanilla-Infused Rhubarb and Ginger Jam 🥥🍨

For a subtle twist, this jam pairs the earthy tones of vanilla with rhubarb and ginger for a luxurious treat.

<div style="text-align: center;"> <img alt="Vanilla-Infused Rhubarb and Ginger Jam" src="https://tse1.mm.bing.net/th?q=Vanilla-Infused%20Rhubarb%20and%20Ginger%20Jam"> </div>

Ingredients:

• 1 kg rhubarb
• 500g caster sugar
• 1 vanilla pod
• Juice of 1 lemon
• 2 tbsp grated ginger

Method:

1. Prepare Rhubarb: Trim and chop the rhubarb.

2. Vanilla Infusion: Split the vanilla pod and scrape out the seeds. Add the pod and seeds to the rhubarb.

3. Cook Jam: Combine all ingredients in a saucepan, bring to a boil, then simmer until the jam thickens.

4. Bottle: Remove the vanilla pod, fill jars, and let cool.

With these five distinct recipes, the humble rhubarb takes on a whole new persona. Each preserves the essence of rhubarb while infusing it with the warming zest of ginger, providing unique flavors that cater to a range of palates. Whether you're spreading these on your morning toast, using them as a topping, or gifting them to friends, these rhubarb jams are sure to make an impression. The beauty of preserving lies not just in capturing flavors, but in preserving moments, and these recipes invite you to do just that.

<div class="faq-section"> <div class="faq-container"> <div class="faq-item"> <div class="faq-question"> <h3>How long can homemade rhubarb jam be stored?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>If correctly processed and sealed, rhubarb jam can last up to a year in a cool, dark place. Once opened, it should be refrigerated and consumed within a few weeks.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>Can I reduce the sugar content in rhubarb jam?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>You can reduce the sugar, but remember that sugar plays a role in preservation and texture. Low-sugar recipes might need added pectin to set properly or might be less shelf-stable.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>What are some serving suggestions for rhubarb ginger jam?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Besides the classic spread on toast or scones, consider using rhubarb ginger jam as a glaze for meats, a filling for cakes and pastries, or as a companion to cheeses.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>Can I use frozen rhubarb for these recipes?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Yes, you can use frozen rhubarb. It might release more liquid when thawing, so adjust the cooking time and possibly the amount of sugar or pectin accordingly.</p> </div> </div> </div> </div>