Rhubarb Jam Recipe With Ginger

Gather the ingredients. Featured Video Place all the ingredients in a medium-sized pot over low heat, starting with the lesser amount of sugar. Stir constantly until all of the sugar is dissolved. Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. Taste and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the heat to low and stir constantly until the sugar is completely dissolved. Fill clean canning jars with the rhubarb compote, leaving half an inch of headspace. Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles. Screw on canning lids. Process in a boiling water bath for 10 minutes. Use as a jam for breakfast, over ice cream, or as a filling in tarts.