Skip to main content
Epicurious
Bon Appétit

Rhubarb-Ginger Jam

4.6

(20)

From Reading House innkeeper Rita Newell

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Makes 1 1/2 Cups

Ingredients

1 1-pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel

Preparation

  1. Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. (Can be prepared 1 week ahead. Keep chilled.

TagsSpreadsRhubarbFruitGingerHerbs & SpicesDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerMake AheadSpringBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Sweet Corn Butter Mochi With Coconut Crunch
This summery cake from Bake Club just happens to be gluten-free.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.