Spiced Rhubarb Jam with Ginger & Cloves
This delightful Spiced Rhubarb Jam combines the tartness of rhubarb with the warmth of ginger and cloves, creating a perfect spread for toast, scones, or yogurt.
Equipment
- Large, heavy-bottomed pot
- Canning jars with lids and bands
- Ladle
- Jar funnel
- Tongs
- Water bath canner
Ingredients
Main Ingredients
- 2 lbs rhubarb trimmed and cut into 1/2-inch pieces
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground cloves
Instructions
Preparation
- Combine rhubarb and sugar in a large bowl, stir, and refrigerate for at least 4 hours or overnight to draw out moisture.
Cooking
- Transfer the rhubarb mixture to a large, heavy-bottomed pot, add lemon juice, ginger, and cloves, then bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium-low and simmer for 25-30 minutes until the jam thickens; test doneness by placing a small amount on a chilled plate.
Canning (Optional)
- Sterilize canning jars and lids according to manufacturer's instructions, keeping them hot until ready to fill.
- Ladle hot jam into sterilized jars, leaving 1/4 inch headspace, wipe rims clean, and screw on bands fingertip tight.
- Place filled jars in a water bath canner, ensure they are submerged, boil for 10 minutes, then remove and cool, checking for proper sealing after 24 hours.
Notes
For a smoother jam, mash the rhubarb during cooking. If not canning, store in the refrigerator for up to 3 weeks. Enjoy on toast, scones, or as a topping for yogurt or ice cream. Adjust ginger and cloves to your taste; nutmeg is also a good addition.