Grab our easy 25-minute Rhubarb and Ginger Jam Recipe and get summer on your breakfast roll! We love strawberry-rhubarb jam. It’s so easy to make yourself.
My husband didn’t like rhubarb but ate this jam without hesitation. Jule didn’t like ginger and was convinced even with only half a teaspoon. So whether you don’t like rhubarb or ginger or strawberries, there are no excuses, you absolutely must try this jam! The strawberries don’t taste as sweet as in pure strawberry jam. The rhubarb is no longer as sour as in rhubarb compote and the ginger adds a fresh note with a minimal spiciness that makes the jam fresh and unique!
The ingredients for the rhubarb-strawberry jam can be bought in no time, the amount of work is minimal and you quickly have a homemade jam that tastes better than any bought jar. Enough advertising, here comes the recipe. 😅
Is rhubarb high in pectin?
Yes, rhubarb is a good source of pectin. Pectin is a type of soluble fiber that is found in the cell walls of fruits and vegetables. It is used as a gelling agent in cooking and can be used to thicken jams and jellies.
The pectin content of fruits and vegetables can vary depending on the variety and the stage of ripeness. In general, rhubarb stalks that are thin and young tend to have higher pectin levels than thicker, older stalks. However, the pectin content of rhubarb can also be affected by factors such as the soil and growing conditions.
If you are using rhubarb in a recipe that calls for pectin, you may need to add additional pectin or acid to help the jam or jelly set properly.
Do you peel rhubarb for jam?
There is no need to peel rhubarb before making jam or any other recipe. The skin of the rhubarb stalk is thin and edible, and it contains a lot of flavor and nutrients. However, if the skin of the rhubarb is tough or stringy, you may want to remove it. To do this, simply use a vegetable peeler or a sharp knife to remove the outer layer of the stalk. Be sure to wash the rhubarb thoroughly before using it, as it may be coated with dirt or other contaminants.
When making jam, it is important to use ripe, fresh rhubarb for the best flavor and texture. Choose stalks that are firm and bright in color, and avoid those that are wilted or have blemishes. Trim off any leaves, as they are toxic and should not be eaten.
Is Ginger jam good for you?
Ginger jam can be a tasty and versatile condiment to have on hand, but like any sweet treat, it should be consumed in moderation as part of a well-balanced diet.
Ginger is a root that is native to Asia and is known for its pungent, spicy flavor. It is a good source of antioxidants and has been traditionally used for its medicinal properties, including its ability to help with digestion and reduce nausea.
When making ginger jam, ginger is usually combined with sugar and other ingredients to create a sweet, spreadable condiment. While ginger itself has health benefits, the added sugar in the jam may negate some of these benefits. As with any sweet treat, it is important to consume ginger jam in moderation and to be mindful of your overall sugar intake.
What does rhubarb jam taste like?
Rhubarb is a sour, tart fruit that has a unique flavor that is often described as a cross between raspberry and strawberry. When made into jam, the tartness of the rhubarb is balanced out with sugar, which helps to create a sweet and tangy spread. The flavor of rhubarb jam is often compared to that of strawberry jam, although it has a more complex and sophisticated taste.
Rhubarb is a versatile fruit that can be used in a variety of dishes, from sweet to savory. In addition to being used in jam, it can also be used in pies, tarts, crumbles, and other baked goods. It can also be cooked down and used as a topping for pancakes or waffles, or mixed into yogurt or oatmeal for a healthy breakfast.
Best Rhubarb and Ginger Jam Recipe
Ingredients
Servings: 5 Preparation:10 minutes Cooking time: 15 minutes Calories: 15 Fat: 3g
370 g rhubarb
600 g strawberries
30 g ginger
1 tbsp lemon juice
500 g jam sugar 2:1
Jam jars
Instructions
Clean the rhubarb and strawberries and cut them into small pieces. Chop the ginger and add to the fruit. Sprinkle the preserving sugar and lemon juice over the fruit and stir well. Leave the fruit mixture to infuse for 30 minutes.
In the meantime, prepare the jars. I always put them in the oven, washed, at 120 degrees for 10 minutes to kill any germs.
If you don’t like pieces of fruit in the jam, simply puree the mixture as finely as you like with a hand blender.
Then bring the mixture to the boil while stirring and then boil for 4 minutes until bubbling. Stir constantly! When the time is up, immediately pour hot into the jam jars, close the lid and turn the jar upside down for a few minutes. If you want to make sure that the jam is firm, just take a jelly test in a small bowl.
Once the jam has cooled, it is ready to eat.
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Ingredients
- 370 g rhubarb
- 600 g strawberries
- 30 g ginger
- 1 tbsp lemon juice
- 500 g jam sugar 2:1
- Jam jars
Instructions
- Clean the rhubarb and strawberries and cut them into small pieces. Chop the ginger and add to the fruit. Sprinkle the preserving sugar and lemon juice over the fruit and stir well. Leave the fruit mixture to infuse for 30 minutes.
- In the meantime, prepare the jars. I always put them in the oven, washed, at 120 degrees for 10 minutes to kill any germs.
- If you don't like pieces of fruit in the jam, simply puree the mixture as finely as you like with a hand blender.
- Then bring the mixture to the boil while stirring and then boil for 4 minutes until bubbling. Stir constantly! When the time is up, immediately pour hot into the jam jars, close the lid and turn the jar upside down for a few minutes. If you want to make sure that the jam is firm, just take a jelly test in a small bowl.
- Once the jam has cooled, it is ready to eat.
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