Rhubarb & ginger jam

Rhubarb & ginger jam

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(34 ratings)

Prep: 15 mins Cook: 20 mins Plus soaking

More effort

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: per serving

  • kcal55
  • fat0g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1kg pink rhubarb, trimmed weight
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 1kg jam sugar (which has added pectin)
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g stem or crystallised ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4cm piece ginger, peeled
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

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.

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Comments, questions and tips

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monicalee82
23rd May, 2017
5.05
So, I did well converting quantities to American (Canadian) measurements, except for the ginger... Used 4 inches instead of 4cm!! Good thing I love ginger! We also don't have jam sugar here, but I threw in the lemon rind and cooked for 20min and the texture is perfect! I also made a batch without ginger, which also turned out well.
hiyamod
12th Mar, 2017
very nice, i did not add all the suger as i dont like it sweet. the cobination Rhubarb abd ginger was very nice indeed. I might added too much ginger (much more than what the rcipe mentioned) but was really nice. Note that i had to add more picton although i used jam suger as my rhubab was quite runny. YES, i will for sure make this again and again and again :-)
HB Cumbria
5th Aug, 2015
Fabulous - I used main crop Rhubarb. I reduced the sugar a little and omitted the grated ginger. I then added the chopped preserved Ginger to half the batch just before potting as I wanted some without the ginger. Lovely colour, taste and texture. Will repeat.
ahrb
16th Jun, 2015
5.05
This jam is a family favourite. I do find you have a give it a little stir every now and then to stop it sticking to and burning on the bottom of the pan and to release the water in the rhubarb. I didn't stir one batch and the water separated out as I poured it into jars and needed popping back in the pan to finish cooking.
evil_angelwings's picture
evil_angelwings
12th Jun, 2015
5.05
My rhubarb plant has had a very productive spring, so I've been making and giving away this jam to many friends - all have loved it! And I'm addicted, so glad my rhubarb plant is still going strong!
morninlite
8th Jun, 2015
I have not found Jam Sugar here in the States. How much pectin would I add to sugar to make Jam Sugar?
teresahall
14th Jun, 2015
Works well with ordinary sugar. Just boil for a little longer
scrappydoo
2nd Jun, 2015
5.05
Followed the recipe and was very pleased with the taste. The ginger was just right not too overpowering. Set well. Made with some rhubarb I had donated from an allotment so wasn't as pink in colour but the taste was good.
Julia M
1st Jun, 2015
5.05
Lovely recipe! My first time at jam making and this one was easy and a great success. I added half a tsp of powdered ginger as well as the other ingredients to give it an extra kick!
ganeshbalasti
13th May, 2015
ginger jam is very good food for health,my mom always say uses of ginger it can also used to get rid of stuffy nose or home remedy for cough it has so many ayurvedic properties thank you.. http://www.howtogetridoftips4u.com/2014/12/how-to-get-rid-of-stuffy-nose-quickly-overnight.html

Pages

Gingerybilly
12th May, 2016
How do I get so much liquid when I soak rhubarb and sugar. Do I drain some off? Its takes ages to set.
ke
27th Apr, 2015
This is the BEST Jam! I love ginger and so I added a bit more grated fresh ginger and also a lot more crystallized ginger.The second batch I left the crystallized ginger in bigger pieces (not so fine) as i love biting into the tangy larger bits! This has become a winner with all my family and friends and will continue to make whenever i have rhubarb
Bennettej
26th Jan, 2014
How long can I keep this jam and other jams?
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for getting in touch. If you sterilise the jars and keep them unopened in a cool, dark place they will keep for a few years. Thanks, BBC Good Food team
TheAncientOne's picture
TheAncientOne
14th Aug, 2013
Can you put the recipes in US stander or measurement
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