Rhubarb & ginger jam

Rhubarb & ginger jam

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

Difficulty and servings

Moderately easy

Makes 4 x 450g jars

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

plus soaking

Method

  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.
  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.
  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.
  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.
  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.

PER SERVING

55 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g

Recipe from Good Food magazine, February 2011.

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Latest comments and suggestions

  • Binder photo clootiedumplin

    02 March 2011

    clootiedumplin rated and commented on this recipe

    5 stars

    This is definately 5 star jam. I added 6cm ginger instead of just 4cm. It gave it a bit more "tingle" and was perfect with the Buttermilk scones.....so yummy

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  • Binder photo sully

    08 May 2011

    sully rated and commented on this recipe

    5 stars

    This is a fantastic jam. Made it yesterday and it was my first time making jam and was delighted with the results. Just had it on homemade Rustic French bread and was just delious. Just wondering how long should this jam hold for...because I am the only one who will eat it and I halved the recipe and have 2 jars and don't want it to go to waste....

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  • Binder photo kimmcb

    08 May 2011

    kimmcb rated and commented on this recipe

    5 stars

    Really easy recipe and very, very tasty indeed - very impressed as this is my first attempt at jam. I used the smallest of the jars sold by Lakeland (227g?) and this recipe filled seven and a half jars. I will definately make this again, and won't be digging out the rhubarb on the allotment after all!

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  • Binder photo joseebell

    14 May 2011

    joseebell rated and commented on this recipe

    5 stars

    this was my 1st time making jam, turned out great, every 1 loved it, will definatly make it again, well worth 5 stars

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  • Binder photo kazzle

    14 May 2011

    kazzle rated and commented on this recipe

    4 stars

    so easy to make - would use a little more ginger next time though as I like a little more zing.

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  • Binder photo kittykat

    20 May 2011

    kittykat rated and commented on this recipe

    4 stars

    Great recipe, very easy to make. Seemed too dry at first, but stick with it, after 2 hours of standing, the juice really starts to come out of the rhubarb. Like clootiedumplin and kazzle, I think it would benefit from a little more ginger.

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  • Binder photo AmynDaz

    08 June 2011

    AmynDaz rated and commented on this recipe

    5 stars

    I cannot fault this recipe. My first attempt at making jam - followed the recipe and checked the 'set' every few mins after the recommended time - left me with a lovely thick tasty jam. I did take on board some previous comments about additional root ginger as I do like to taste the ginger in my recipes. Lovely - can't wait to try and make some other jams now!

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  • Binder photo debojohn

    24 November 2011

    debojohn commented on this recipe

    Very easy to make and really tasty

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  • Binder photo debojohn

    24 November 2011

    debojohn rated this recipe

    5 stars

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  • Binder photo natsjones

    09 January 2012

    natsjones rated and commented on this recipe

    5 stars

    my first attempt at making jam and it came out amazing, very happy!! easy to do and will be making it again with out a doubt!!

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  • Binder photo rebecca

    05 March 2012

    rebecca rated and commented on this recipe

    3 stars

    Very easy and tasty I added more ginger as recommended by other people.

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  • Binder photo Bunnieface

    18 May 2012

    Bunnieface commented on this recipe

    Lovely jam, next time I'll add a little more ginger just to givve it a bit more zing. Lovely on hot buttered toast for breakfast.

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Difficulty and servings

Moderately easy

Makes 4 x 450g jars

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

plus soaking

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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PER SERVING

55 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g

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