Gingered rhubarb jam with honey from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard

  • rhubarb
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute crystallized ginger for the book's "Candied ginger" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute crystallized ginger for the book's "Candied ginger" specified in this recipe.

  • IowanCorn on October 15, 2022

    Next time I think I will cut the strips of lemon zest smaller. With the long strands that I used, this reminded me more of a marmalade than a jam. The rhubarb taste slides behind the ginger, so I would cut the amount of ginger, or use a different rhubarb. I had a pie rhubarb instead of the really red rhubarb so the jam turned a golden color instead of a red. Still and all, a fairly tasty jam.

  • eliza on July 07, 2016

    I really love this jam since it combines ginger and rhubarb, two of my favourite flavours. I do cut the sugar and honey a bit, and I store it in the fridge. It doesn't last long.

  • puffinpower on July 14, 2012

    I found that the sugar completely overwhelmed the tartness of the rhubarb in this recipe. It makes a nice ginger-flavored jam that happens to be pink. If you are looking for something to showcase the specific flavor of rhubarb, this isn't it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.