I love our rhubarb plants and the wonderful things we can make with the stalks like orange-rhubarb muffins, rhubarb chutney, lemon rhubarb butter, and even a barbecue sauce made with rhubarb (see even more about rhubarb in our Ultimate Rhubarb Guide). But I have to confess I’m not a huge fan of large chunks of rhubarb cooked into pies or crisps. It’s a texture issue (or stringy issue – whatever you want to call it). So I either dice it up really small, or cook it down because then what’s left is just that great rhubarb flavor.
Which is just what you’ll get with this delicious honey rhubarb ginger jam – a perfection of rhubarb and honey with just a touch of ginger. I used to think (like many others, I’m guessing) that because rhubarb was tart a lot of sugar needed to be added to anything you made with it. Like a LOT – many recipes call for more sugar than fruit. But the more I work to decrease the amount of sugar we eat in our homemade foods, the more we find we don’t need all that sugar. And that a tart flavor is a nice, complex flavor that doesn’t need to be completely covered up with heaps of sugar.
And this jam is so easy, making just a small batch of 3 half-pint jars, it’s a great way to try out not only cooking rhubarb with less sugar, but also trying your hand at canning, if you haven’t before. It’s just five ingredients thrown into a saucepan and cooked until thick and syrupy (which is only about 20 minutes), ladled into jars and lowered into a pan of boiling water for 10 minutes. In less than 45 minutes you can have home-canned, honey-sweetened jam!
Wondering what to use this jam on? It’s perfection on toast, of course, and also makes a mean PB&J sandwich. Warmed a bit, it’s a refreshing topping for vanilla ice cream and is a great filling for jam bars (just replace the fillings of this or this with the honey rhubarb jam). I’m sure there’s more – what would you use this jam for?
- 4 c. diced rhubarb
- 1-1/2 c. honey
- 1 Tb. lemon juice
- 1 tsp. vanilla
- ¾ tsp. ground ginger
- Combine all ingredients in a large saucepan. Bring to a boil over med-high heat, lower heat and simmer until thickened and smooth, stirring often - about 15 minutes.
- Prepare 3½-pt jars and lids for canning* and start water to boil in a canner (or large stockpot with a rack on the bottom).
- Skim any foam, if needed (I didn't need to) and ladle into one, hot jar at a time leaving ¼-inch headspace, wiping the rims and attaching lids.
- Process in the boiling water bath for 10 minutes, remove to a towel-lined tray and let cool 12 to 24 hours. Check seals, label and store.