Tart rhubarb meets warm ginger and golden honey in this Ginger Honey Rhubarb Jam — a beautifully balanced preserve that’s both bright and comforting. The rhubarb lends a tangy edge, the honey adds a delicate floral sweetness, and the crystallized ginger gives it just the right touch of warmth and spice. A hint of lemon ties it all together for a jam that’s as versatile as it is delicious. Try it as a glaze for pork or chicken, stirred into yogurt, or simply spread on a buttery biscuit. For something extra special, swirl it into oatmeal or spoon it over vanilla ice cream.
INGREDIENTS:
Zest of 1 lemon
1 tablespoon lemon juice
2 cups fresh rhubarb, cut into 1/2-inch pieces
1 large Granny Smith apple, peeled, cored, and finely chopped
1/2 cup water
1 1/2 cups granulated sugar
1 cup honey
1 1/2 tablespoons crystallized ginger, finely diced
METHOD:
In a large stainless-steel saucepan, combine the lemon zest, rhubarb, apple, and water. Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer gently for 15 minutes, or until the fruit is very tender. Stir occasionally to prevent sticking.
Stir in the sugar, honey, crystallized ginger, and lemon juice. Increase the heat and bring the mixture back to a full rolling boil. Cook rapidly, stirring frequently, until the jam thickens and begins to gel — about 8–10 minutes.
To check if the jam is ready, place a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it’s set. If not, continue boiling for another minute and test again.
Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe rims clean, apply lids, and process in a boiling-water bath for 10 minutes. Carefully remove jars and let cool, undisturbed, for 24 hours. Check seals before storing.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 3 weeks.
SUGGESTED USES:
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Savory Glaze: Brush over pork ribs, roast chicken, or grilled salmon for a glossy, sweet-tart finish.
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Breakfast Treat: Spread on warm biscuits, toast, or scones.
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Dessert Accent: Spoon over ice cream, cheesecake, or pound cake.
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Yogurt and Oatmeal: Swirl into Greek yogurt or morning oats for a flavorful boost.
YIELD: Makes about 3 ¼ cups jam, or 3 half pint jars with some left over
SOURCE: Adapted from The Complete Book of Small Batch Preserving
