Rhubarb & ginger jam

Rhubarb & ginger jam

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 20 mins Plus soaking

Skill level

Moderately easy

Servings

Makes 4 x 450g jars

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
55
protein
0g
carbs
15g
fat
0g
saturates
0g
fibre
0g
sugar
15g
salt
0g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, February 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
littlecooks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I doubled the quantities for this recipe because I cropped too much rhubarb. I also used granulated sugar and pectin instead of the preserve sugar - it worked out perfectly, definately a recipe to save.

fizaye's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 :-)

nicola72pink's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

thedaisydarling's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

chaton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

10ash1967's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

10ash1967's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

ashcanalley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

bunnieface's picture

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.

rebecca1july's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

natsjones's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!!

debojohn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make and really tasty

amyndaz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

princesskittykat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

kazzlelawrence's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

joseebell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

kimmcb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

123bluebell123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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....

clootiedumplin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips