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Ginger Rhubarb Jam Recipe

Ginger Rhubarb Jam Recipe

About 2 pints



1 1/2 pounds rhubarb

2 cups sugar

1 cup water

2 pieces gingerroot, halved lengthwise

1 cinnamon stick

1/4 teaspoon ground cardamom


Heat rhubarb, sugar and water to boiling in large saucepan, reduce heat and simmer, covered, until rhubarb is tender, about 10 minutes. Strain rhubarb, returning juice to saucepan, reserve rhubarb. Add spices to juice and heat to boiling. Reduce heat and simmer rapidly, stirring occasionally, until very thick, 10 to 15 minutes. Discard cinnamon stick and gingerroot.


Stir rhubarb into juice mixture, simmer, if necessary for mixture to be a jam consistency, stirring to prevent sticking. Pour jam into sterilized jars, cool and cover with lids. Refrigerate up to 2 weeks.

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