Name: Rhubarb & ginger jam
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: Makes 4 x 450g jars
Cuisine: British
Ingredients: 1kg pink rhubarb trimmed weight; 1kg jam sugar (which has added pectin); zest and juice 1 lemon; 50g stem or crystallised ginger finely chopped; 4cm piece ginger peeled

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Rhubarb & ginger jam

Rhubarb & ginger jam

Good Food team

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Makes 4 x 450g jars

More effort

Prep: 15 mins

Cook: 20 mins

Plus soaking

A star rating of 4.9 out of 5.87 ratingsRate

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This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger

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Ingredients

Nutrition

Units:

MetricUS

1kg pink rhubarb

trimmed weight
1kg jam

sugar (which has added pectin)
zest and juice 1 lemon
50g stem or crystallised ginger

finely chopped
4cm piece ginger

peeled

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Nutrition: per serving

kcal55
fat0g
saturates0g
carbs15g
sugars15g
fibre0g
protein0g
salt0g

low

Method

step 1

Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
step 2

Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
step 3

Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.
step 4

To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
step 5

Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

RECIPE TIPS

OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

Recipe from Good Food magazine, February 2011

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A star rating of 4.9 out of 5.87 ratings

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