Rhubarb & ginger jam

Rhubarb & ginger jam

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(23 ratings)

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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

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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

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Comments

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RobertPatrick's picture

Absolutely delicious. Will certainly be making it again.

llittlemac1@xtra.co.nz's picture

Well the first time I have made jam that has set and so easy to make. I used ordinary sugar, and I did have to boil longer but it turned out beautiful and I am not a good cook. Thank you

StovesShouldBeAfraid's picture

This recipe looks much better than the one I just followed in an old book which had me put the ginger in a muslin bag so it was removed. I can hardly taste the ginger. Essentially this one is the same but without the muslin - a much better idea. All I need is some more rhubarb!

littlenanny's picture

Just made this jam and couldn't get it to set, I have put it in the jars and hope it will set over time

c0wface's picture

I used 800g of caster sugar in place of jam sugar and this set just fine - in actual fact it set a bit too well and was difficult to scoop out of the jar. Tastes lovely though! Great for Winter mornings.

ladymeerkat's picture

made this jam for the first time ever. was delighted with the results.. recipe so easy to follow. My friends love it!!!

ladymeerkat's picture

This recipes was the first jam I have ever made. So easy and straight forward. I was delighted how fab it tasted!! My friends loved it. I read all the comments before I made it, and am now addicted to searching for recipes. Thank you. xx

firefly125's picture
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Just couldn't resist making another batch of this jam.This time I put in slightly less ginger and the taste was amazing,The last lot was more ginger flavoured but this time was more
rhubarb flavoured.Both versions are excellent and its great to have two different varieties of the same jam. Maybe a Christmas pressie for someone or I might be selfish and use it all myself.

firefly125's picture
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To everyone who is scared of the unknown.Be brave and go for it. The recipe is easy to follow and the rewards are a delicious delight which excites the taste buds.However as mentioned elsewhere add extra ginger. Good luck and enjoy.

sueannedem's picture

this is a fab recipe, i had,nt much time i split the ingredients into 2 large microwave bowls and cooked it in the microwave 3 mins at a time till setting point had been reached , i also added more ginger and it was yummy. thank you.

ruthmary's picture
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Very good recipe - easy steps to follow which produces a good set in the jam.

maxbax's picture

Awesome, especially if you add a slosh of brandy and cook for a little longer

einekugelvanilla's picture

This is my first time jam making and this jam is every bit as good as everyone says it is! I also added extra ginger, and it really has a little kick to it, without overpowering the rhubarb. Going to make some more this week!

mccutcheone's picture

First attempt at jam and will not be my last. Aparently just like his Mum's, which is a huge compliment. Found it very easy and very tasty also a lovely pink colour.

gail35mitchell's picture
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Easy and delicious

cateblanchett068's picture

If you think Peter`s story is flabbergasting..., 2 weaks-ago my mum's girl friend basically also made the small fortune of 9581 sitting there a thirteen hour week in their apartment and the're co-worker's half-sister`s neighbour did this for nine months and got a cheque for over 9581 in their spare time on line. the steps from this website, http://www.pie21.com

susanangel's picture
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Very easy to make and this was my first ever attempt at jam. Tasty too & I look forward to sampling some later with some toast :)
I think when I make it the next time, I will certainly add more ginger as others have said and reduce the sugar at little, as I quite enjoy the tartness of rhubarb and that should allow for even more zing!

littlecooks's picture
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absolutely fabulous. this is not just a moderately easy recipe it is very easy. definitely one to do again & again.
one question though - I have some rhubarb in the freezer from the summer will it work just as well?

carlpettman's picture
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I made this jam today too. I doubled the quantities as I was given 2 kilos of rhubarb from my friends garden. I only used one lemon, but I put the lemon in the mixture and let them cook with it, I took them out just before finishing the cooking. I also used granulated sugar and no added pectin at all. I ended up with 8 jars a delicious, well set jam, which my wife says is the best jam she's had so far.

littlecooks's picture
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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.

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