Rhubarb & ginger jam

Rhubarb & ginger jam

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(49 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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  • 1kg pink rhubarb, trimmed weight



    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



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

  • 50g stem or crystallised ginger, finely chopped



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

  • 4cm piece ginger, peeled



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


  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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Elisabeth K
21st May, 2020
I used juice of only half a lemon. I let it sit for at least four hours. Used regular sugar. It is very nice! If you are afraid that making jam is a big hassle, don’t be. You can start with this jam. Thank you for the recipe.
Zazu Myers
3rd Mar, 2019
Made this jam last night with forced rhubarb - it's insanely good! I added a splash of cointreau, which worked beautifully with the ginger. We didn't have 2 hours to spare, we only let it sit for about 30 min or so, and then I just put it on the stove on low heat for a bit and the juices started to flow - not sure the point of the 2hr wait, the rhubarb softened just fine, and basically disintegrated into juice. The texture turned out beautifully, with a few soft pieces floating through. Also, bc we don't have jam sugar, I used 1 package of Certo pectin crystals (to about 675g rhubarb), and peeled thick strips of lemon rind into it, too, which we fished out before canning.
29th Aug, 2017
Realised mid-way through that I'd run out of crystallised ginger and at 6pm on a bank holiday there was no hope of finding anywhere open that would sell it, so I replaced it with 2tsp ground ginger. Was then worried it might turn out a bit boring without the crystallised ginger so added 2tbsp vanilla extract (similar to one of the other recipes on this site). Overall really nice, not too sweet with a bit of a kick. Had maybe set a tad too much so will pay more attention to it next time!
23rd May, 2017
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.
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.
Alan James
29th May, 2018
I was just going to ask can you use main crop rhubarb
16th Jun, 2015
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
12th Jun, 2015
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!
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?


20th Jun, 2020
I can't get hold of jam sugar, so how much liquid pectin should I add if I use normal sugar? Thanks.
lulu_grimes's picture
28th Jun, 2020
Hi, I'm not sure what kind of pectin you have, the Certo website advises 1/2 bottle for this quantity of rhubarb but I'm afraid that we haven't tested the recipe like this.
donnamears's picture
2nd May, 2020
Hi, I love your rhubarb jam recipe, will definitely give it a try! Can you advise how long it lasts for please? Thank you xxx
lulu_grimes's picture
5th May, 2020
Hello, If you use sterilised jars and store it correctly then the jam will last several months. I hope this helps. Lulu
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.
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
26th Jan, 2014
How long can I keep this jam and other jams?
goodfoodteam's picture
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
14th Aug, 2013
Can you put the recipes in US stander or measurement
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