Easy Small Batch Honey Rhubarb Ginger Jam
Delicious, naturally sweetened honey rhubarb ginger jam is made with just five ingredients and takes less than 40 minutes start to finish.
Servings: 3 half pints
Calories: 35kcal
Equipment
- Large saucepan
- Canner or large stockpot with rack
- Half-pint jars
- Ladle and wooden spoon
Ingredients
- 4 cups sliced rhubarb, fresh or frozen (about 1-1/2 pounds)
- 1 ½ cups honey
- 1 tablespoons lemon juice (do not omit)
- 1 teaspoon vanilla
- 3/4 teaspoon ground ginger*
Instructions
- 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 3 half pint 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 usually don't need to) and ladle into one hot jar at a time leaving 1/4-inch headspace, wiping the rims and attaching lids.
- Process in the boiling water bath for 10 minutes. Turn off burner, remove lid and let jars sit in canner 5 minutes.
- Transfer jars to a towel-lined tray and let cool 12 to 24 hours. Check seals, label and store for up to 18 months.
Notes
*You can also use up to 1 teaspoon of fresh ginger, but no more if you are canning (if freezing, feel free to use more fresh ginger if you wish).
**Alternately, store in the fridge for up to 3 weeks or freeze for longer storage.
Nutrition
Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
