Rhubarb & ginger jam

Rhubarb & ginger jam

  • 1
  • 2
  • 3
  • 4
  • 5
(39 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
susanangel
9th Jan, 2013
5.05
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
12th Dec, 2012
5.05
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
31st Aug, 2012
5.05
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
21st Jul, 2012
5.05
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
17th Jul, 2012
5.05
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
4th Jul, 2012
5.05
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
3rd Jul, 2012
5.05
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
22nd Jun, 2012
5.05
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
10th Jun, 2012
5.05
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
10th Jun, 2012
5.05
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?