Rhubarb Jam with Lime and Ginger

You were looking for a little project this weekend anyway, weren't you?

In my garden, I have lots of rhubarb. Three massive plants, to be exact, all started from splittings of a rhubarb plant on the farm of the grandmother of the mom of the family we bought our house from (whew). It's a plethora of rhubarb. A profusion of rhubarb. What Led Zeppelin would kindly call a whole lotta rhubarb. 

So with this overabundance, I don't often dally around with rhubarb recipes that call for just a cup or so of those lovely tart pale pink/green stalks. I'm looking to use POUNDS of rhubarb. 

Enter rhubarb jam, stage left. Much like the wine we occasionally brew in our basement and hand out to friends and family, I like to can jams not only to preserve the harvest, but also because they are so great to give away. Going to a summer bbq party? Grab a jar of homemade rhubarb jam, cut a little piece of fabric to cover the lid, tie a piece of twine around it, and you've got an awesome hostess gift. Give a jar to your neighbors as a thank you for putting up with your all-natural yard, dandelions and compost pile included. Take a jar of jam and a nice piece of cheese to a friend's house, just because you miss her company and it's been too long since you've last gotten a chance to chat.

This jam is really sweet. If you're the type that likes a little tartness in your rhubarb jam, it may be ok to reduce the sugar a little - I wouldn't change it too much as it may affect how it sets up (I'm not a food chemist, just a hunch). The ginger and lime are great additions, but subtle - it didn't taste odd spreading this stuff on my morning bagel. Also, notice there is no pectin in this jam. That means you are going to get a soft, almost pourable jam, rather than a stiff gelatinous Welch's Grape Jelly type of product. I prefer that softer jam texture anyway. The key is cooking is thoroughly until it's hot enough to set; otherwise, you're going to have seven jars of chunky rhubarb syrup. But hey, I think I'd enjoy that too. Pancakes!

Rhubarb Jam with Lime and Ginger

Basically straight off the Fine Cooking website, check out original recipe here, although I added a little extra rhubarb to mine. I can't help myself. 

5 lb. rhubarb, trimmed, stalks halved lengthwise and cut crosswise into 1/2" pieces (about 16 cups)
6 cups granulated sugar
1/4 cup fresh lime juice (from 1-1/2 medium limes)
4 (3-inch) strips lime zest (use a vegetable peeler)
1-1/2 Tbs. minced fresh ginger


In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine. Cover with plastic wrap and let sit for at least 6 hours, overnight preferably. 

Put the rhubarb mixture in a fine sieve over a large bowl and let the juice drain completely. Discard the lime zest and set the rhubarb aside. Pour the juice into a 6-quart pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the sugar has dissolved, about 5 minutes.

Add the rhubarb and return to a boil. Reduce the heat to low, skim any foam from the surface, and simmer very gently until the rhubarb breaks down and thickens, 40 minutes to 1-1/2 hours; check frequently to prevent overcooking.

To test for doneness, chill a small dish in the refrigerator. Put a small dollop of jam on the dish, let cool briefly, and then run your finger through it. If the mark stays, the jam is ready; if it doesn’t, cook the mixture for a few more minutes and retest. Cool completely and refrigerate for up to 2 weeks, or can the jam for longer storage.

To can the jam, divide it among sterilized pint or half-pint jars, leaving ¼-inch headspace. Wipe the rims clean and attach the lids to the jars with the screw bands, turning them fingertip-tight. Put the jars in a large pot fitted with a rack and add enough water to cover by 2 inches. Bring to a boil over high heat, and then boil briskly for 10 minutes.

Transfer the jars to a rack and let cool for 12 to 24 hours. Test the seal by removing the bands and lifting the jars by their lids—if the lid holds, the jar is sealed. Store in a dark place for up to 1 year (you don’t have to screw the bands back on). If a seal fails, refrigerate the jar and use the jam within 2 weeks.