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    Home » Sauces, Condiments & Spreads » Rhubarb Jam with Orange and Ginger

    Rhubarb Jam with Orange and Ginger

    August 2, 2018 By Dawn - Girl Heart Food 39 Comments

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    Collage of a jar of homemade rhubarb jam with orange and ginger.

    This easy rhubarb jam comes together in about 45 minutes all in one pot. It’s a little twist on a classic with the addition of freshly grated ginger and orange.  Delicious on that morning toast!

    Jar of rhubarb jam alongside some fresh rhubarb.

    Hi friends!

    Popping in today with this easy rhubarb jam recipe! 

    Why buy store-bought when you can make homemade jam?

    I make mixed berry chia jam on the regular and when rhubarb is in season, I’m all about that.

    Time is running out when it comes to rhubarb availability because the season is so short.

    I figured I better hurry up while the gettin’ was good because you’re gonna want to make this one. It’s just too darn easy not to!

    Like pretty much all jams, this rhubarb jam comes together pretty easily. I was watching The Great British Baking Show the other week and one of the contestants was baking something with rhubarb, orange and ginger. I thought what a great idea for jam!  Often rhubarb jam is made with strawberries (which is lovely), but not this time!

    Because this rhubarb jam is not too sweet and a little on the savoury side (with the addition of ginger), it would be lovely with some pork chops. Of course, it’s also yummy on that morning toast!

    Ingredients for homemade rhubarb orange jam with ginger.

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    Close-up of chopped rhubarb with sugar, orange zest and grated ginger over top.

    Tips for Making this Rhubarb Jam

    Use a heavy-bottomed pot. That’s always my preference when making sauces or jams.

    Stir every 5 minutes or so, so the mixture doesn’t stick or burn.

    Don’t like ginger? Feel free to omit it.

    Like things a little sweeter? Add a touch more sugar.

    This is a small batch jam recipe, meaning it doesn’t yield bottles and bottles. I didn’t can this recipe here, but if you want to preserve or can it, this is a great guide to canning.

    Do not use rhubarb leaves. Use stalks only. The leaves are poisonous.

    Jar of homemade rhubarb jam with a spoon resting in the jam.

    More Rhubarb Recipes You May Enjoy

    • Strawberry Rhubarb Crisp
    • Chipotle Rhubarb BBQ Sauce
    • Tilapia Tacos with Strawberry and Rhubarb from Champagne Tastes
    • Honey Baked Rhubarb Toast with Ricotta and Pistachios from Rhubarbarians
    • Strawberry Rhubarb Galette from Garlic and Zest
    A spoonful of homemade rhubarb jam held over a jar of it.

    Hope you love this rhubarb orange jam as much as we do!

    If you make this homemade rhubarb jam, be sure to leave a comment below. Love to know how you enjoyed! Thank you!

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    Jar of rhubarb jam alongside some fresh rhubarb.

    Rhubarb Jam with Orange and Ginger

    Dawn – Girl Heart Food
    This easy rhubarb jam comes together in about 45 minutes all in one pot.  It's a little twist on a classic with the addition of freshly grated ginger and orange. Delicious on that morning toast!
    5 from 13 votes
    Print Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Condiment
    Cuisine American, Canadian
    Servings 32 tablespoons (about 2 cups)

    Ingredients
      

    • 1 pound rhubarb stalks , cut onto ½ inch pieces
    • 1 cup water
    • ½ cup orange juice
    • ⅔ cup sugar
    • 1 tablespoon orange zest
    • 1 tablespoon freshly grated ginger

    Instructions

    • In a heavy-bottomed pot (about 12-inches in diameter) over medium-low heat, combine all ingredients. Stir.
    • Bring to a low simmer and cook 40 to 45 minutes, stirring every 5 minutes or so, until rhubarb has broken down and mixture has thickened. 
    • Once jam is done, allow to cool (jam will further thicken as it cools), portion into a storage jar, cover and store in the refrigerator. Yields about 2 cups. Enjoy!
      Note: This is a smaller batch jam and meant to be enjoyed quickly (within a few days up to a week). If wanting to can or preserve, follow proper guidelines to do so for sterilizing and sealing.

    Notes

    • Use a heavy-bottomed pot. That’s always my preference when making sauces or jams.
    • Stir every 5 minutes or so, so the mixture doesn’t stick or burn.
    • Don’t like ginger? Feel free to omit it.
    • Like things a little sweeter? Add a touch more sugar.
    • Do not use rhubarb leaves. Use stalks only. The leaves are poisonous.

    Nutrition estimate (if provided) is based on 1 Serving.

    Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.

    A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.

    Keyword homemade jam, rhubarb recipe
    Tried this recipe? Snap a pic!Mention @dawn.girlheartfood or tag #girlheartfood

    © Girl Heart Food.  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.  Please do not republish this recipe.  If you want to reference this recipe, link directly back to this post. Thank you.

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    Hi and welcome to Girl Heart Food! I’m Dawn and I’m so happy you stopped by. I LOVE to cook and share my recipes. I’m obsessed with cheese, fresh veggies and homemade nut butters. Being in the kitchen is my happy place. Hope you find something that inspires you to get into the kitchen too.

    More about Dawn →

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