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Mother Daniel's Rhubarb-Ginger Jam


Can be doubled.

Keeps refrigerated for 3 months.

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Rate this recipe 4.3/5 (3 Votes)


  • 1 lb. sliced rhubarb
  • 1 1/4 C. Sugar
  • 3 T. Chopped crystallized ginger (about 1 oz.)
  • 1 t. Grated lemon peel


Servings 2
Preparation time 15mins
Cooking time 35mins


Step 1

Combine all ingredients in heavy, medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil

Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching; about 20 minutes.


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