Rhubarb & ginger jam

Rhubarb & ginger jam

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(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
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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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ashcanalley
26th May, 2012
5.05
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
18th May, 2012
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
5th Mar, 2012
3.05
Very easy and tasty I added more ginger as recommended by other people.
natsjones
9th Jan, 2012
5.05
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
24th Nov, 2011
5.05
Very easy to make and really tasty
amyndaz
8th Jun, 2011
5.05
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
20th May, 2011
4.05
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
14th May, 2011
4.05
so easy to make - would use a little more ginger next time though as I like a little more zing.
joseebell
14th May, 2011
5.05
this was my 1st time making jam, turned out great, every 1 loved it, will definatly make it again, well worth 5 stars
kimmcb
8th May, 2011
5.05
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!

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