Rhubarb and Ginger Jam

June 26, 2013 at 6:20 pm

With the rhubarb season in full swing, why not try making rhubarb and ginger jam. The unique flavour of the bitter sweet rhubarb combines perfectly with the zing if the ginger. This is a simple recipe for 4lbs of jam.


2 lb fresh rhubarb

2 lb preserving sugar

4 oz of ginger root


Wash and cut the rhubarb into roughly one inch lengths. Place in a large bowl.

Peel and chop the ginger into thin slices 2 mm thick, then cut to smaller pieces 6 to 8 mm long. If you like a ginger surprise, then leave the ginger in larger pieces.

Add the ginger to the bowl of rhubarb and mix in.

Pour in the sugar and stir together. Cover the bowl and leave for 24 hours. After this time the sugar will have drawn the juice and flavour from the fruit, leaving a semi liquid mix. Transfer to a preserving pan, or a large sauce pan. Bring to the boil slowly and continue to boil gently, stirring frequently for approximately 12 minutes.

Test that the jam is ready by placing a small amount on a cold plate for a few seconds. If it wrinkles, when pushed, it’s ready. If not, give the jam another few minutes and try again. When ready, leave to cool for ten minutes, while you thoroughly clean your jam jars, which will still be warm when you pour in the jam. Immediately place a waxed disc on top of the jam, followed by the lid. This will prevent any chance of mould forming, when stored. When cool, label up the jars for future use.