Rhubarb Thyme Jam

Makes 3 cups


  • ¾ cup white wine
  • 1 star anise
  • 2 slices crystallized ginger
  • ½ cup orange juice
  • 2-3 sprigs thyme
  • 4½ cups sliced or diced rhubarb (1½ lbs or 10-11 stalks)
  • 1 packet (1.75 oz) pectin
  • 5½ - 6 cups sugar


  1. Place wine, star anise and ginger in a saucepot over low heat. Reduce ingredients almost all the way, 8-10 minutes, to a syrupy consistency
  2. Add orange juice and thyme. Reduce until liquid is almost gone, about 6-7 minutes
  3. Add rhubarb, stir to mix ingredients, and turn heat to medium-high
  4. Gradually stir in the pectin and bring to a boil. This may take 3-4 minutes. Once at a boil, allow to cook 1 minute
  5. Add sugar and stir to combine. Bring back to a boil and cook 1 additional minute
  6. Remove from heat and skim any foam off the top. Discard star anise, ginger, and thyme. Set aside and let cool completely; jam will thicken as it cools
  7. Ready for use when cool or ladle into jars, cover and store in the refrigerator