“Rhubarb and ginger is one of my favourite flavour combinations. I haven't tried this, but I bet it's great! Taken from "Rhubarb: more than just pies". Prep time includes initial standing time; cook time includes processing time.”
4hrs 50mins
4 pint jars

Ingredients Nutrition


  1. In a large saucepan, combine rhubarb and sugar; let stand for 3 hours.
  2. Stir in ginger and lemon juice, and heat to boiling.
  3. Lower heat and simmer for about one hour, until jam sheets from a spoon.
  4. Skim off foam.
  5. Ladle jam into hot sterilized mason jars, filling to within 1/4 inch from top.
  6. Wipe rims and seal with new rings and lids.
  7. Process in a boiling water bath for 10 minutes.
  8. Remove jars from water bath and cool to room temperature.
  9. Check seals, label jars, and store in a cool, dry place.

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