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Cooking time will vary depending on how much juice the rhubarb releases. Keep a close eye on the mixture as it simmers. For more tips on canning the jam, watch ourCanning Basicsvideo.
将大黄混合物放入一个大碗上，让果汁完全沥干。丢弃石灰皮，将大黄放在一边。将果汁倒入一个6夸脱的锅中，然后用中火煮沸。减少热量并小火煮，直到糖溶解并融合了大约5分钟。
Add the rhubarb and return to a boil. Reduce the heat to low, skim any foam from the surface, and simmer very gently until the rhubarb breaks down and thickens, 40 minutes to 1-1/2 hours; check frequently to prevent overcooking.
要测试浓度，请在冰箱中冷却一道小菜。在盘子上放一小块果酱，简短冷却，然后将手指伸开。如果标记保持不变，果酱就好了。如果没有，请再煮几分钟并进行重新测试。完全冷却并冷藏长达2周，或者可以堵塞更长的存储空间。
To can the jam, divide it among sterilized pint or half-pint jars, leaving ¼-inch headspace. Wipe the rims clean and attach the lids to the jars with the screw bands, turning them fingertip-tight. Put the jars in a large pot fitted with a rack and add enough water to cover by 2 inches. Bring to a boil over high heat, and then boil briskly for 10 minutes.
将罐子转移到架子上，冷却12至24小时。通过卸下带子并将罐子抬起盖子（如果盖子固定，罐子被密封）来测试密封件。在黑暗的地方存放最多1年（您不必拧紧乐队）。如果密封失败，请冷藏罐子并在2周内使用果酱。
Before you spread all of your rhubarb jam on toast, try a few of these sweet and savory ideas:
• Stir it into yogurt or oatmeal.
•将其用作煎饼或华夫饼干。
•用香肠或烤猪肉（代替苹果酱）食用一美元，或在烤鸡肉三明治上撒上。
• Strain some warmed jam and use the remaining syrup in a cocktail or as a glaze for duck.
• Spread warmed jam over cheesecake.
• Sandwich it between two sugar cookies.
•将其折叠成鲜奶油，使其成为大黄傻瓜。
Love this recipe. I tried using 5 cups of sugar but ended up using close to 6. Overnight the ginger seemed very prominent but it is subtle now that the jam is cooked. I'll add a bit more next time.
This is a wonderful recipe. The jam has a very distinctive flavor of rhubarb that is enhanced by the ginger and lime. It jelled nicely to a thick consistency after about 30 minutes of cooking.A very nice jam to add to your pantry!
This is an excellent addition to my jam repertoire. The lime and ginger really brighten the flavor. I will add even more ginger next time. The 15 cups of cut rhubarb yielded exactly 7 half pint jars, but by weight that was under 4 pounds of prepared fruit, so purchase by weight but measure by volume. The doneness test worked great for me. Interesting that it needs no added pectin. The color is not as pretty in the jars as a strawberry or peach jam, but it will be a hit with your rhubarb loving friends nonetheless!
I have been waiting weeks to make this jam, and I am not disappointed. It is delicious! The lime and ginger complement the rhubarb and give it a nice lift. The consistency is great without pectin. I am tempted to make jelly from just the juice next year, it was very good before adding the pulp. I know this will be a favorite in Christmas baskets this year!
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