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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spiced Rhubarb Jam

Source: dLife

Homemade rhubarb jam with a hint of ginger and cinnamon.

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 0.0 Fat, 0.0 Fruits, 0.2 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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Servings

Ingredients

1.5
1 1/2 lb fresh rhubarb, diced 2.0
2 cup sugar 1.0
1 cup cold water 2.0
2 piece ginger root, fresh, 2" knob 1.0
1 each cinnamon sticks 0.25
0 1/4 tsp ground cinnamon 0.25
0 1/4 tsp cardamom, ground

Directions

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.
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.
Add rhubarb into juice mixture and simmer until preferred thickness, stirring continually.
Spoon jam into sterilized jars, seal, and cool; chill.