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Spiced Rhubarb Jam
Source: dLife

Homemade rhubarb jam with a hint of ginger and cinnamon.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 64 servings
Amount Per Serving
Calories 16.5
Total Carbs 4.8 g
Dietary Fiber 0.2 g
Sugars 4.5 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 19.0 mg
Protein 0.1 g
Sodium 0.4 mg
Dietary Exchanges
, 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  fresh rhubarb, diced
2 cup  sugar
1 cup  cold water
2 piece  ginger root, fresh, 2" knob
1 each  cinnamon sticks
0 1/4 tsp  ground cinnamon
0 1/4 tsp  cardamom, ground
  1. Add rhubarb, sugar, and water to a pot and let boil. Lower heat, place lid on pot, and simmer 10 minutes or until rhubarb is soft. Drain rhubarb, saving liquid.
  2. Pour juice back into pot with ginger root, cinnamon, and cardamom and let boil. Simmer rapidly, mixing until thick, 10 to 15 minutes. Remove and dispose of cinnamon stick and ginger root.
  3. Add rhubarb into juice mixture and simmer until preferred thickness, stirring continually.
  4. Spoon jam into sterilized jars, seal, and cool; chill.

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