Rhubarb-Ginger Jam Recipe

Rhubarb-Ginger Jam


4 cups Diced Rhubarb

2 1⁄2 cups Sugar

6 Tbsp. Crystallized Ginger

2 Tbsp. Grated Lemon Peel


  • Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
  • Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
  • Transfer to jars, cover and chill. Keep refrigerated.