Pic of Rhubarb and ginger jam

Rhubarb and ginger jam

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Sauces, conserves & preserves

Rhubarb and ginger jam

Side Serves 4 1h 10 min
This preserve is an easy way to extend your enjoyment of rhubarb outside it's season. It's great on toast, or for sandwiching together a light vanilla sponge. It will make about 1.4kg.


  • 1kg trimmed rhubarb, chopped
  • 1kg sugar
  • juice of 2 small lemons
  • 25g fresh ginger
  • 100g crystallised ginger, chopped


Prep time: 10 min
Cooking time: 1h
  • Step 1

    Mix the chopped rhubarb, sugar and lemon juice in a large bowl and leave overnight.
  • Step 2

    Bash the fresh ginger to break the root up a bit and tie in a muslin bag. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes.
  • Step 3

    Remove the fresh ginger bag, add the preserved ginger and boil again until the rhubarb is clear.
  • Step 4

    Test for a set by leaving a small amount of the jam mix on a cold plate. If it wrinkles when you push your finger through it then it's ready. Skim the surface of the jam with a slotted spoon then pot and seal in sterilised jars.

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