Rhubarb & ginger jam

Rhubarb & ginger jam

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(48 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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14th Jun, 2015
Works well with ordinary sugar. Just boil for a little longer
2nd Jun, 2015
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
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!
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
4th Dec, 2014
very,very,tasty indeed,a family favourite.
24th Aug, 2014
Very tasty jam! I am very new to this and this is only my second attempt. I halved the amount of ingredients adding a bit on top and was disappointed that the amount i made which i split between 4 small jars, wasn't nearly enough to fill any of them, i am planning on giving 3 of them as gifts but am disappointed that the jars don't look full. Will make this jam again though as it was delicious. reminds me of mango chutney slightly though???
28th May, 2014
Absolutely delicious. Will certainly be making it again.
5th May, 2014
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
2nd Feb, 2014
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!
11th Oct, 2013
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


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