Oriental Rhubarb Jam

From: Vino Girl

On Jul 26, 2004

I cooked my jam for about 50 minutes, and so it cooked down to yield only 3 half-pint jars. It seems softer than most jams I've made, but it probably doesn't matter since I am using this mainly as a sweet & sour type sauce for veggies (had this for lunch today and it was yummy when mixed with soy sauce and chili-garlic sauce!). This has a complex sweet/sour/spicy flavor that would work well with so many things. I look forward to using it on grilled shrimp and chicken, too. Thank you for posting.

From: Little Sand Fairy

On Jul 9, 2003

This is really good and very easy to make. Uses up a fair bit of rhubarb too. The pepper sauce and ginger add a lovely punch to an otherwise sweet jam. I buy a similar product made from onions, but will now try making my own.

From: supertellp

On May 27, 2006

I used fresh grated ginger and rhubarb fresh from my allotment. GREAT RECIPE!! Mine only took 20 minutes to set. It is a very sweet jam with a little oriental twist. FAB!

From: Darinak

On Jul 27, 2005

I tried this recipe last spring and loved it so I am about to make a double batch of this now so I can bring some home for gifts. It has a wonderful flavor and is such a pretty color. It does take longer to cook than stated but well worth the added time.