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.
Try

OUR DOWNLOADABLE LABELS

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

PER SERVING

55 kcalories, protein 0.0g, carbohydrate 15.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 15.0g, salt 0.0 g

Recipe from Good Food magazine, February 2011.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • 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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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....

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo debojohn

    24 November 2011

    debojohn commented on this recipe

    Very easy to make and really tasty

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo debojohn

    24 November 2011

    debojohn rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cinder ella

    26 May 2012

    cinder ella commented on this recipe

    Thank you for such a great recipe; these were my adjustments to yours. Used homegrown rhubarb (not forced), cut into 5x5mm strips and these into 10mm lengths. Steeped overnight. Jam was delicious, wonder if I sacrificed the colour a little

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cinder ella

    26 May 2012

    cinder ella rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Amanda

    10 June 2012

    Amanda commented on this recipe

    2nd year running for this recipe and perfect for my homegrown rhubarb. I miss out the 4cm root ginger and put in more stem ginger. 5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Amanda

    10 June 2012

    Amanda rated and commented on this recipe

    5 stars

    2nd year running for this recipe and perfect for my homegrown rhubarb. I miss out the 4cm root ginger and put in more stem ginger. 5 stars - woops missed off the stars before!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Chaton

    22 June 2012

    Chaton rated and commented on this recipe

    5 stars

    I was never very fond of rhubarb jam until I tried this recipes!!! Absolutely delecious!! I have made it twice, the first time I put in 70g of stem ginger and the second time I followed the recipe as I didn't have enough ginger!!! I like both.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Daisy Darling

    03 July 2012

    Daisy Darling rated and commented on this recipe

    5 stars

    I came across this recipe and just had to make it, i did put in more ginger than stated, it is so simple, i left the sugar and rhubarb to soak over night, and once the sugar had melted it took only a few minuets to get to setting point, my Mother-in-law who is 97 loves anything with ginger so i will be making her a few pots. Please try this recipe you will not regret it. when i next make ginger cake i shall slice it open and spread this jam in the middle, just like a victoria sandwich, yum yum yum.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Nicola

    04 July 2012

    Nicola rated and commented on this recipe

    5 stars

    This is delicious, I added extra ginger as other people seem to have done, and as I saw the other rhubarb jam recipe had vanilla in it, I put a splash of good quality essence in. Its fab, and I have 4 jars saved for my Xmas presents!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo fizaye

    17 July 2012

    fizaye rated and commented on this recipe

    5 stars

    On my third making this season, steeped over night and did add more ginger and rhubarb as I like my preserves a little on the "tart" side. Easy to make and even easier to eat,good job we love it as I now have industrial quantities!!! Would recomend anyone with surpluss rhubarb to try this jam. (Also done lots of chutney) Nom Nom :-)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

PER SERVING

55 kcalories, protein 0.0g, carbohydrate 15.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 15.0g, salt 0.0 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close