Spicy Rhubarb Jam
Edible SLO
March 29, 2025
easy
Recipe by Chef Rachel Ponce
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Ingredients
Adjust Servings
| 4 cups (about 1 pound) rhubarb, rinsed and chopped into ½-inch pieces | |
| 1 bunch fresh mint leaves, chopped | |
| 2 cups granulated sugar | |
| ¼ cup water | |
| 1 tablespoon lemon juice | |
| 1 teaspoon ground ginger, or 1 tablespoon fresh ginger, grated | |
| ½ teaspoon cinnamon | |
| ¼ teaspoon cayenne pepper, or adjust to taste | |
| ¼ teaspoon salt | |
| ¼ teaspoon allspice or cloves for additional warmth (optional) |
Directions
1.
Preparation
Combine all ingredients in large pot and cook over medium heat, stirring occasionally to help sugar dissolve. Once mixture starts to boil, reduce heat to medium low. Let simmer 20–30 minutes, stirring frequently. As rhubarb breaks down, mixture will thicken. To check if jam is ready, place small spoonful on a cold plate and let it sit for 1 minute. Run a finger through it; if it holds its shape and wrinkles slightly, it’s ready. If it is runny, continue simmering and check every 5 minutes.
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