Not too sweet Rhubarb Refrigerator Jam
a quick and flavorful rhubarb jam made with half the sugar and a just a bit of ginger
Servings 2 cups
Ingredients
- 1 lb. rhubarb stalks
- 1/2 cup sugar
- 1 2" piece peeled ginger
- 1/4 cup water
- 1/4 cup Trader Joe's orange muscat champagne vinegar or sub plain OJ or a sweet white wine
- pinch salt
Instructions
- Cut rhubarb into 1"–2" pieces. Place in a large saucepan with sugar, ginger, and liquids.
- Simmer over medium-low heat, stirring occasionally, until rhubarb is soft and syrup begins to thicken, about 15 minutes.
- Remove the rhubarb with a slotted spoon and set aside.
- Continue to simmer syrup with the ginger still in it until it thickens, another 7–10 minutes. Discard ginger, return rhubarb to pan, add a pinch of salt, stir, and cook on low for another 2 minutes.
- Transfer jam into sterilized jars. (Store in refrigerator for up to 1 month.)
Notes
recipe adapted from saveur magazine’s rhubarb ginger jam