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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22nd Sep, 2013
I used 800g of caster sugar in place of jam sugar and this set just fine - in actual fact it set a bit too well and was difficult to scoop out of the jar. Tastes lovely though! Great for Winter mornings.
17th Sep, 2013
made this jam for the first time ever. was delighted with the results.. recipe so easy to follow. My friends love it!!!
17th Sep, 2013
This recipes was the first jam I have ever made. So easy and straight forward. I was delighted how fab it tasted!! My friends loved it. I read all the comments before I made it, and am now addicted to searching for recipes. Thank you. xx
25th Aug, 2013
Just couldn't resist making another batch of this jam.This time I put in slightly less ginger and the taste was amazing,The last lot was more ginger flavoured but this time was more rhubarb flavoured.Both versions are excellent and its great to have two different varieties of the same jam. Maybe a Christmas pressie for someone or I might be selfish and use it all myself.
18th Aug, 2013
To everyone who is scared of the unknown.Be brave and go for it. The recipe is easy to follow and the rewards are a delicious delight which excites the taste buds.However as mentioned elsewhere add extra ginger. Good luck and enjoy.
1st Jul, 2013
this is a fab recipe, i had,nt much time i split the ingredients into 2 large microwave bowls and cooked it in the microwave 3 mins at a time till setting point had been reached , i also added more ginger and it was yummy. thank you.
12th Jun, 2013
Very good recipe - easy steps to follow which produces a good set in the jam.
12th Jun, 2013
Awesome, especially if you add a slosh of brandy and cook for a little longer
9th Jun, 2013
This is my first time jam making and this jam is every bit as good as everyone says it is! I also added extra ginger, and it really has a little kick to it, without overpowering the rhubarb. Going to make some more this week!
14th May, 2013
First attempt at jam and will not be my last. Aparently just like his Mum's, which is a huge compliment. Found it very easy and very tasty also a lovely pink colour.


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