Ingredients with Measurements:
- 4 cups chopped rhubarb
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Special Equipment Needed:
- Large pot
- Wooden spoon
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Water bath canner
Step-by-Step Instructions:
1. In a large pot, combine the chopped rhubarb, sugar, lemon juice, cinnamon, ginger, nutmeg, and salt. Stir well to combine.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer the mixture for 30-40 minutes, stirring occasionally, until the rhubarb has broken down and the mixture has thickened.
4. Remove the pot from the heat and let the jam cool for 5-10 minutes.
5. Using a canning funnel, ladle the hot jam into clean, sterilized canning jars, leaving 1/4 inch of headspace.
6. Wipe the rims of the jars clean with a damp cloth, then place the lids and bands on the jars.
7. Using a jar lifter, carefully place the jars into a water bath canner filled with boiling water.
8. Process the jars for 10 minutes, then remove them from the canner and let them cool on a wire rack.
9. Once the jars have cooled, check the seals by pressing down on the center of the lids. If the lids do not pop back up, the jars are sealed.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Processing time: 10 minutes
Temperature:
Boiling water bath canner
Serving size:
Makes approximately 4 cups of jam
Nutritional information:
Per 1 tablespoon serving:
Calories: 50
Total Fat: 0g
Sodium: 0mg
Total Carbohydrates: 13g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can substitute lime juice for the lemon juice if desired.
- You can use ground allspice instead of the cinnamon, ginger, and nutmeg.
Variations:
- Add 1 cup of chopped strawberries or raspberries to the rhubarb mixture for a mixed berry jam.
- Add 1/2 cup of chopped crystallized ginger to the rhubarb mixture for a spicy ginger rhubarb jam.
Tips and Tricks:
- Be sure to use a large pot to make the jam to prevent it from boiling over.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Use a canning funnel to make filling the jars easier and less messy.
- Be sure to wipe the rims of the jars clean before placing the lids on to ensure a good seal.
Storage Instructions:
Store the jars of jam in a cool, dark place for up to one year.
Reheating Instructions:
To reheat the jam, simply spoon out the desired amount and heat it in a small saucepan over low heat until warmed through.
Presentation Ideas:
Serve the jam in a small dish with a spoon for spreading on toast or biscuits.
Garnishes:
Garnish the jam with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the jam with toast, biscuits, scones, or English muffins.
Suggested Side Dishes:
Serve the jam with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the jam is too thin, return it to the pot and simmer it for an additional 10-15 minutes until it thickens.
- If the jam is too thick, add a little water or lemon juice to thin it out.
Food Safety Advice:
- Be sure to follow proper canning procedures to ensure the jam is safe to eat.
- Discard any jars of jam that do not seal properly or show signs of spoilage.
Food History:
Rhubarb has been used in cooking for centuries, and was originally grown for medicinal purposes in China. It was later introduced to Europe and became a popular ingredient in desserts and jams.
Flavor Profiles:
The tartness of the rhubarb is balanced by the sweetness of the sugar in this jam, while the cinnamon, ginger, and nutmeg add warm, spicy notes.
Serving Suggestions:
This rhubarb jam is perfect for spreading on toast or biscuits for breakfast or as a snack. It also makes a great gift for friends and family.
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