Rhubarb & ginger jam

Rhubarb & ginger jam

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(52 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


  • 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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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.
9th May, 2013
Easy and delicious
9th Jan, 2013
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!
12th Dec, 2012
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?
31st Aug, 2012
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.
21st Jul, 2012
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.
17th Jul, 2012
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 :-)
4th Jul, 2012
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!
3rd Jul, 2012
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.


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