Make this Oriental Rhubarb Jam Recipe, cooked rhubarb jam preserves with candied ginger that is sure to be a favourite homemade jam!
This rhubarb jam recipe makes about four - 6 ounce jars of delicious homemade jam.
If you have been searching for an oriental rhubarb recipe for jam, you have found the best one here!
1 pound rhubarb, chopped into 1/2" pieces
3 cups granulated sugar
3 tbsps. lemon juice
1/4 cup candied ginger, chopped
1/2 tsp. five spice powder
dash of hot pepper sauce
1/4 tsp. butter or margarine
In a large size pan combine the chopped rhubarb, sugar, lemon juice, candied ginger, five spice powder, and the hot pepper sauce.
Stir together until well combined.
Place the mixture over low heat, stirring constantly, (to prevent sticking and burning), until the sugar is dissolved.
Add butter or margarine to help reduce foaming.
Bring the mixture to a boil, skimming off the foam as necessary.
Continue to mix over medium heat, stirring frequently to prevent sticking and burning, until the mixture becomes transparent (clear) and thickened (about 15 to 20 minutes).
Ladle the jam into hot, sterilized jars and seal.
Process in a Boiling Water Bath.
Store sealed jam in a cool, dark place.
Opened Rhubarb Jam must be stored in the refrigerator.
Makes about four - 6 ounce jars.
ENJOY this jam on toast, muffins, bagels, scones and more!
Did You Know?
Rhubarb has been used for medicinal purposes for centuries. In fact, rhubarb is one of the most commonly used herbs in Chinese Medicine.
Of all the many herbs cultivated for medicinal uses in early civilizations, Chinese Rhubarb remains one of the few which is still used today.
In traditional China, rhubarb root was used for curing stomach ailments, relieving severe constipation, and as a poultice for fevers and swelling.
Perhaps today medicinal rhubarb is most commonly known for its astringent tonic to the digestive system. When taken internally, larger doses of rhubarb is believed to work as a very mild laxative.
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