Time
20 min
Serving
3 persons
Calories
0
This is a delicious spin on rhubarb jam! The spicy flavor of the ginger really wakes up your tastebuds for that sweet and refreshing bite.
Ingredients
- sliced rhubarb: 4 cup (cut into ½ -inch pieces)
- granulated sugar: 1.5 cup
- lemon: 1 piece (Zest and juice)
- Homemade Candied Ginger: 0.25 cup (finely chopped)
Metric Conversion
Stages of cooking
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In a large bowl, mix together the rhubarb, sugar, lemon zest, lemon juice, and ginger. Let sit until the rhubarb releases its juices, about 20 minutes.
-
Transfer the ingredients to a saucepan and bring to a boil, stirring frequently, over medium-high heat. Lower the heat to medium and simmer for 15 to 20 minutes, or until the jam thickens.
-
Transfer to glass jars, let the jam cool to room temperature, secure the lids tightly, and store in the refrigerator for up to 3 weeks. Serve on toast, biscuits, or crackers.
