Oriental Rhubarb Jam

Oriental Rhubarb Jam

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Yield: 46-ounce jars

    • About This Recipe

    “Ingredients not listed in body of recipe, so…1 pound rhubarb, finely chopped – 3 c. white sugar – 1/2 t. five spice powder – 1/4 c. chopped candied ginger – 1 dash hot pepper sauce – 3 T. lemon juice”

    Ingredients

  • 1lbrhubarb, finely chopped
  • 3cupsgranulated sugar
  • 1/2 teaspoonfive-spice powder
  • 1/4 cupcandied ginger, Chopped
  • 1dashhot pepper sauce
  • 3tablespoonslemon juice

    • Directions

  • In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well.
  • Place over low heat, stirring constantly until sugar dissolves.
  • Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes.
  • Ladle into hot, sterilized jars; seal.

    • Reviews

  • “I cooked my jam for about 50 minutes, and so it cooked down to yield only 3 half-pint jars.It seems softer than most jams I’ve made, but it probably doesn’t matter since I am using this mainly as a sweet & sour type sauce for veggies (had this for lunch today and it was yummy when mixed with soy sauce and chili-garlic sauce!).This has a complex sweet/sour/spicy flavor that would work well with so many things.I look forward to using it on grilled shrimp and chicken, too.Thank you for posting.”

  • “This is wonderful!I gave a couple jars away and everyone who tried it raved about the versatility of this jam. I tried it on toast and on a ham sandwich and both ways it was wonderful. One person who tried it thought it would be great on grilled chicken or even as part of a marinade for grilling meat. I also think it would be great an ingredient for a refreshing salad dressing.I think it would also do very well spread between layers of a cake with buttercream frosting. I will definitely be making this many times again.I may try using fresh ginger just to see the results. Thanks for sharing!”

  • “This recipe is wonderful! I used 1/4 t of Asian chili pepper sauce for the hot sauce. My sister has a large rhubarb plant that grows like a weed (they usually mow it down with the lawn mower, but I had her go around it for a couple weeks), so I decided to give it a go. I really love the gingerand the jam is sweet enough so I think next time I will use fresh ginger instead of the candied. It set up to jam stage for me 15 min after boiling. Also, I processed in a boiling water canner for 20 min (10 + 10 for high altitude). I got 4 8 oz jars plus a little.”

  • “I used fresh grated ginger and rhubarb fresh from my allotment.GREAT RECIPE!! Mine only took 20 minutes to set.It is a very sweet jam with a little oriental twist.FAB!”

  • “I tried this recipe last spring and loved it so I am about to make a double batch of this now so I can bring some home for gifts.It has a wonderful flavor and is such a pretty color. It does take longer to cook than stated but well worth the added time. “

  • “This is really good and very easy to make.Uses up a fair bit of rhubarb too. The pepper sauce and ginger add a lovely punch to an otherwise sweet jam.I buy a similar product made from onions, but will now try making my own. “

  • “Mine took longer to set up, more like an hour rather than the 15-20 minutes the recipe states, but I like a firm jelly. The flavor is very bright, with the star anise as the top note. The deep red color is very attractive and the jelly plates well. A great holiday gift.”

  • “My family loves this!We are always looking for new ways to use our rhubarb.I think now that most of it goes into this jam.I get 3 half-pint jars plus a little to eat right away, then I give it a 10 minute bath to seal the jars.Makes a great present too.”

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