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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10th Jun, 2012
2nd year running for this recipe and perfect for my homegrown rhubarb. I miss out the 4cm root ginger and put in more stem ginger. 5 stars
26th May, 2012
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
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.
5th Mar, 2012
Very easy and tasty I added more ginger as recommended by other people.
9th Jan, 2012
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!!
24th Nov, 2011
Very easy to make and really tasty
8th Jun, 2011
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!
20th May, 2011
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.
14th May, 2011
so easy to make - would use a little more ginger next time though as I like a little more zing.
14th May, 2011
this was my 1st time making jam, turned out great, every 1 loved it, will definatly make it again, well worth 5 stars


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