Description

This Spiced Rhubarb Jam combines tart rhubarb with warming spices like cinnamon, star anise, and ginger, perfectly balancing sweetness and spice. Slow-cooked to a thick consistency and canned for long-term storage, this homemade jam is ideal for spreading on toast, dolloping on yogurt, or gifting to friends.

Ingredients

Scale

Main Ingredients

2 ½ lbs diced rhubarb
2 ½ lbs granulated sugar
2 tbsp lemon juice
1 tbsp finely grated ginger

Spices & Other

1 cinnamon stick
2 star anise
1 tsp butter, optional

Instructions

Prepare Rhubarb: Wash and trim the rhubarb, then dice it into pieces. Transfer the diced rhubarb to a large bowl, add the sugar, and stir together thoroughly. Cover and let the mixture sit for at least 4 hours at room temperature or up to overnight in the refrigerator, stirring occasionally to help dissolve the sugar.
Sterilize Jars and Lids: Preheat the oven to 250°F (120°C). Place clean canning jars on a baking sheet and warm them in the oven for at least 15 minutes. Meanwhile, place the canning lids in a small saucepan with water and heat gently over low heat to keep them warm and sterilized. Prepare clean tools including tongs, a ladle, a funnel, a damp cloth, and potholders.
Prepare Spices: Tie the two star anise pods in a small piece of cheesecloth to contain them during cooking.
Cook the Jam: Transfer the rhubarb and its juice into a large pot. Add lemon juice, grated ginger, cinnamon stick, and the cheesecloth bundle with star anise. Bring the mixture to a boil over medium-high heat while stirring constantly. Optionally incorporate 1 tsp of butter to reduce foaming. Maintain a controlled boil, skim off foam as needed, and prevent boiling over by adjusting heat.
Boil to Set Temperature: Continue boiling until the jam reaches 218°F (103.3°C), which usually takes about 15 to 20 minutes. This temperature will ensure the jam thickens and preserves correctly.
Fill Hot Jars: Once the jam reaches the proper temperature, remove the pot from heat and place it on a potholder to cool slightly. Use tongs to take a hot jar from the oven and, with a ladle and funnel, fill it with hot jam, leaving about ½ inch of headspace at the top.
Seal Jars: Wipe the rim of the jar clean with a damp cloth to remove any sticky residue. Remove a warm canning lid from the hot water with tongs, dry it, and place it on the jar. Screw on the band tightly but do not overtighten. Repeat the filling and sealing process with all jars.
Check Seal: After about one to two hours, check if jars have sealed properly. A sealed jar will have a concave lid and often make a popping sound. Unsealed jars should be refrigerated and used within a few weeks, while sealed jars can be stored in a pantry for up to a year.
Storage and Use: Label your jars and store them in a cool, dark place. Before use, inspect the seal and check for any signs of spoilage such as mold or off smells, discarding if found. Enjoy your homemade spiced rhubarb jam on toast, in desserts, or as a flavorful condiment.

Notes

Adding butter helps reduce foam during cooking, making skimming easier but is optional.
Maintaining jars and lids hot before filling prevents temperature shock and promotes proper sealing.
If jars don’t seal properly, store them in the fridge and consume within a few weeks.
Star anise and cinnamon add a warm, spicy depth to the jam, but can be adjusted or omitted to taste.
Use sterilized equipment to prevent contamination and ensure long shelf life.

Prep Time: 10 minutes plus 4 hours to overnight soaking
Cook Time: 20 minutes
Category: Jam
Method: Stovetop
Cuisine: American

Keywords: rhubarb jam, spiced jam, homemade jam, cinnamon jam, star anise jam, ginger jam, canning jam, fruit preserves