Rhubarb & Ginger Jam is made with crystallised stem ginger which adds a delicious mellowing warmth to the sharpness of the rhubarb. This is a jam you’ll be begged to make again & again!
What can you do with a pack of rhubarb?
Make my Rhubarb & Ginger Jam (no pectin recipe) that’s what!
I love rhubarb and when it’s in season at a reasonable price or reduced (you know me, love a bargain) then I just have to buy it. So having had a pack of rhubarb in my fridge for a few days I realised it needed using up.
I looked around for some inspiration and spied my crystallised ginger in the cupboard! In the past I’ve made Rhubarb & Ginger Cake so I knew these flavours married really well together.
So what’s so special about Rhubarb & Ginger Jam?
Well oh my golly gosh, this Rhubarb & Ginger Jam just blew me away! The sharpness of the rhubarb is totally mellowed and given a delicious warmth from the crystallised ginger.
I’ve had 3 scones with it on so far this week, I may have had one for breakfast too (don’t judge)!
Even hubby who doesn’t usually like ginger loved my jam too! As usual there’s no pectin or jam sugar in this recipe and the jam has a fairly soft set.
Prize Winning!
Hold the front page! Since posting my Rhubarb & Ginger, I entered it into the local Parish Day Show where it won 2nd prize (July 2023). Was very chuffed as the competition was stiff!
How much Rhubarb & Ginger Jam will this recipe make?
From one 400 g pack of rhubarb you will get 2 x 200 ml jars or 1 x 400 ml jar. If you end up with slightly less prepared weight of rhubarb then just use an equal weight of sugar but packs usually have slightly more weight in them than they say!
Where can you find rhubarb for free?
After making this Rhubarb & Ginger Jam I needed to get hold of some more rhubarb to style the photographs!
As luck would have it, I stumbled across a post in a local Facebook group flagging up some free food and produce via an app called Olio.
I downloaded the app and saw that there was also rhubarb on offer which is now gracing my jam shots (and since been turned into my Rhubarb Compote).
On arriving to collect the rhubarb I was also offered other food and produce which you can see in the picture above.
The app is global and all about reducing food waste and now many other items too. So if you’re in need or have things to give whether as an individual or corporation then I hightly recommend it.
Please spread the word to stop good food etc from going to landfill!
Can you scale up this jam recipe?
Yes, but bear in mind that when you double it or more then the time it takes to reach setting point can also double or more. It’s best to use a digital thermometer if straying from the given recipe. You’ll want to test for set at around 104 – 105.5C.
Is Rhubarb & Ginger Jam Shelf Stable?
I get asked this question so often. Yes, as with all my jams, it is shelf stable. There’s no need to water bath but if that is your preference then by all means do.
How long with will it keep and how should you to store?
Rhubarb & Ginger Jam is at it’s peak for colour and flavour in the first 12 months but it will keep safely for years if kept in a cool, dry, dark place. I keep mine in a cupboard in my garage.
What other rhubarb or ginger preserve recipes are there?
I asked a few bloggers for their recommendations and here is what they came up with, plus a few of my own:
- Simple Rhubarb & Gin Jam
- Rhubarb & Strawberry Jam
- Rhubarb, Lemon & Vanilla Jam
- Rhubarb & Orange Jam
- Ginger Orange Marmalade
- Pumpkin & Ginger Jam
I’m sure you’ll love my Rhubarb & Ginger Jam as much as we do!
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Rhubarb & Ginger Jam
Ingredients
- 400 g chopped rhubarb narrow stalks best (prepared weight)
- 30 g crystallised stem ginger finely chopped
- 400 g granulated sugar
- 2 tbsp lemon juice freshly squeezed
Instructions
- Wash and dry the rhubarb, then chop into equal sized cubes.
- Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice.
- Cover with a plate and set aside for 2 – 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop.
- Transfer to a pan and heat gently whilst stirring with a wooden spoon until the sugar dissolves. (You’ll notice there will no longer be any scratching sounds from the sugar).
- Bring to a rolling boil and time for 6 minutes, stirring with a wooden spoon to prevent the jam from sticking to the pan and burning.
- Turn off the heat and test a few drops of jam on a chilled saucer, if a finger pushed through it makes and crinkle and it appears tacky, it’s ready.
- If it’s not ready boil for another 2 minutes and repeat until is passes the test.
- Ladle jam into hot sterilised jar/s and seal immediately.
- Allow to cool before serving.
- Store in a cool, dark place where it will keep for a year and most likely more (if you can resist it that long)!
MaryBeth Mailhot
Love, love, love this jam! I do double the ginger, because we love it and reduce sugar to 300. Needs a little longer to set, but works. For my fellow cooks in the US, just get a scale! Inexpensive and makes life much more efficient.
Camilla
Awesome MaryBeth, so glad you like the recipe and made it your own. Love that you also think scales are more efficient and inexpensive, just need to convince everyone else across the pond now:-)
Deb
You said there was no sugar in your beginning comments. Yet there is sugar in the recipe!!!
Camilla
Hi Deb, I think you’ve got confused (happens to the best of us)! My opening comments say that there is no pectin not sugar. All my jams have sugar in them so I would never say that they didn’t.
john
g,day i am going to make some of this jam today . i am in country queensland australia .where i am i can only get crystallised ginger the dried stuff not the stem type which i think is in a syrup so that will change the weight a lot . any idea on how much of the dried crystallised ginger to use , my thoughts are because it will be a lot lighter not being in a syrup i would use about half that weight . i am doing a triple recipe by the way ..
thanks johno
Camilla
Hi John, my recipe uses dried crystallised ginger not the stem stuff from a jar so you’re all good:-)
Eden
I have a bumper crop of rhubarb, so I doubled the recipe, thinking I’d have extra to give away. And then I tasted it and thought “nope, no way, this All Staying With Me” Delicious. The instructions were also clear and easy to follow. Maybe I’ll make more to share… or squirrel away for later.
Camilla
So happy to hear this Eden. I won’t tell your friends if you don’t LOL:-) I’m sure you’ll get around to making them some though!
Denise
Made it, ate it and loved it…….didn’t change a thing ❤️
Camilla
Awesome Denise, so glad you like my Rhubarb & Ginger Jam:-)
Christine
I love your recipe as is, but I’m wondering if I add some haskap berries, would this still work similarly? I would really appreciate your recommendation, many thanks!
Camilla
I have never heard of Haskap berries so have never made jam with them. I imagine you could substitute some rhubarb for berries but would advise using a digital thermometer as the time to reach setting point (105C) would be affected.
Christine
This was my first time making jam and it turned out wonderfully following your instructions! I added 1/4 tsp of ground cardamom because I really find it compliments the taste of rhubarb. The jam is perfectly sweet (not too sweet) and such a lovely colour. I’ve been enjoying it with baked brie, in a cheese and greens quesadilla or a yoghourt bowl. Thank you for sharing this great recipe!
Camilla
That’s wonderful Christine, so glad you had success and great to put your own twist on the recipe. Your pairings sounds utterly yummy:-) I hope you try some more of my jam recipes now you’ve taken the plunge!
Drew Antcliff
Hi thx for the recipe. I also got second place at our local show with this recipe. It tastes amazing.
Camilla
Awesome Drew! I’m currently trying to think of which preserves to enter into my local Parish Show this summer:-)
Karen
I just made this and it is heavenly!!
I’m going to triple it for all my friends.
Camilla
So glad you like the jam Karen. If you triple the recipe it will take a lot longer to reach setting point so best to use a digital thermometer and aim for around 105C before testing for set.
Marie-France LeBlanc
Good morning! I’m on the hunt for a recipe to use up my frozen rhubarb. Would I be able to use it for this one? It’s looks sooo yummy
Camilla
Hi Marie-France, yes you can use frozen fruit in any jam recipe. I would just leave the frozen rhubarb, sugar etc to soak for maybe an hour or 2 extra.
Marie-France LeBlanc
Ok awesome! Thanks so much for the quick reply. I’m looking forward to this weekend project. Have a great day!
Camilla
A pleasure! Happy jam making. Do let me know how you get on:-)
Suzanne
This looks so good! What a great combination of flavors!
Emma
When you add the ginger, sugar and lemon juice to the rhubarb do you stir it through or just leave it on top and let it sit for a few hours? Does it make a difference? Am excited to try making this, never made jam before!
Camilla
I just leave it but there’s no harm in stirring if you want to.
Pamela Emeny
Just made my first batch absolutely delicious,couldn’t wait to try had to scrape pan and have on a slice of bread mmmmm.will make again.
Camilla
So very glad you liked it Pamela. It actually got me 2nd prize at Parish Day recently and I may have licked the spoon at the end as so good:-)
Aadil Desai
Looks like something I’d love to try out once I get my hands on to some rhubarb stems. Just looked up some websites and grocery shopping delivery apps in my city and found one selling it for ₹80 for 200 gms but the delivery charges were ₹450 which totally put me off! No way could I be paying more than five times the cost of the product for delivery! Will wait till I find another option to buy it without such exorbitant delivery charges. Till then I’ll make some other jam with ginger as it’s my favourite!
Camilla
That is a shame. I have a Pumpkin & Ginger Jam too but perhaps they don’t grow in your part of the world either.
Mary
Delicious jam! We both love it…will definitely make this recipe again.
Camilla
Thank you for taking the time to comment Mary, so glad you like the recipe:-)
Jeannette
When you say “seal immediately” are you referring to processing in a water bath? If not, would you please elaborate on the process from ladling into jars to cooling jars? Thanks
Camilla
Hi Jeannette, we don’t water bath our jams in the UK so after ladling into hot jars we jut screw the lids on immediately and as the jar cools a vacuum is formed which seals the lid closed. If you prefer to water bath then you’d need to follow your jar manufacturer’s instructions as it’s not an area I know anything about.
Jo
I am so glad I stumbled across this recipe. I have made it a couple of times now and am about to make it again today. It is my absolute favourite jam! I do tend to use jam sugar, so I get a firmer set, but that’s just personal preference. Thank you so much for sharing this, Camilla.
Camilla
So glad you like the recipe Jo, I only ever used jam sugar once and wasn’t keen on the set LOL:-)
Penny
I only have stem ginger in my store cupboard can this used instead of crystallised? Thanks
Camilla
Yes, I’m sure that will be fine:-)
D
At the suggestion of my British family, I made this recipe when my father brought be a bag of rhubarb that looked like firewood it was so large. I made a trial batch that was quickly eaten and will be making much more this rhubarb season. It is amazing.
Camilla
Wonderful D, so glad you like my jam, enjoy the rest of your jam making! You might also like to try my Rhubarb & Gin Jam which is really quite special:-) https://www.fabfood4all.co.uk/simple-rhubarb-gin-jam/
Hanna
Can this be made with frozen rhubarb?
Camilla
Yes, just proceed as for fresh rhubarb.
Deb
how much does it make please?
Camilla
Hi Deb, it’s written in the post but I’ve updated the recipe card too. The yield is 400 mls so either 2 small or one large jar.
Heather
Wonderful jam I was amazed at how it turned out
Camilla
Thank you Heather and for reminding me that I have some rhubarb that I picked in my fridge that needs a home:-)
John Sandilands
Worked well nice hint of ginger I used sugar with pectin and cut out lemon juice worked lovely
Camilla
Excellent John. I’m just not a fan of jam sugar as find it gives a stiff jam, the lemon juice helps with the set for low pectin fruits.
Steve
I love this jam for its taste & the kudos I get when I give it away, but 12 minutes cooking time ? really ? I find it needs at least 30 minutes & usually more. Well worth the wait !
Camilla
Hi Steve, my guess is that you aren’t bringing the jam to a rolling boil on full power on your hob. This jam actually took me 6 minutes to reach setting point, the other 6 minutes were allowing for the time to melt the sugar over a low heat. If you were just simmering/boiling then I could imagine it would take 30 minutes for enough moisture to evaporate to get to the right consistency.
Noelle
Would it be OK to freeze this jam?
Camilla
Hi Noelle, there really is no need to freeze this jam as it will last for years in a cool dark cupboard. It’s best eaten in the first year for optimum colour and flavour but I can’t see why you would freeze it.
Petra Rack
Thoughts on using honey instead of sugar?
Camilla
It’s not something that appeals to me but as Nigel Slater says “a recipe is just a starting place” so don’t let that stop you trying.
KIm
Sounds delicious and my rhubarb is just starting in the garden. Does this really keep without processing in a hot water bath?
Camilla
Hi Kim, thanks and yes, this is how we make jam in Europe.
Sal Clark
Love, love, love this jam and so does everyone else! I followed the suggestion of leaving overnight, the amount of juice that was released gave a good rhubarb flavour. I added finely chopped fresh ginger and bit more lemon juice. I’m not a fan of really sweet jam. It turned out perfectly it’s slightly tart but you can really taste the rhubarb and ginger, delicious @
Camilla
Excellent Sal, glad you liked it and made it your own:-)
Denise Marshall
Started making this yesterday but got distracted which meant leaving the ingredients in the bowl mingling overnight. A happy accident as it happens as it had a lovely aroma this morning. Have now made the jam and ended up with 2 jars (about 825g total – or 30ounces for your US Readers). I added all the zest from the lemon and left the two squeezed lemon halves in with the mix too, removing them prior to bottling. Love the tangy lemon flavour and I’ll definitely be making this again. Thanks for sharing the recipe.
Camilla
Excellent Denise, yes soaking the fruit over night helps the flavours develop and the fruit to remain whole so no bad thing! Glad you like the recipe:-)
Eva
What a geius ides to be using crystallized ginger for this jam! Oh I love rhubarb when it’s rhubarb season and I always produce strawberry rhubarb jam. This is a flavour variation I’m eager to try!
Camilla
Thanks Eva, yes I have a Rhubarb & Strawberry Jam too, the more rhubarb jam recipes the better I say, I try to sneak it in somehow:-)
Cindy
I substituted some raw honey and added some fresh ginger and lemon zest. Delish
Camilla
Fabulous Cindy:-)
Caroline
Can you substitute the ginger stem to ginger powder
Camilla
I don’t think so, you could Google but pretty sure most recipes use either fresh, crystallised or stem ginger.
Amy
Delicious! Thank you for sharing this recipe.
Camilla
Thank you, so glad you like it:-)
Candy
No need to boil jars again after jam has been added?
Camilla
Hi Candy, that’s not something we do in the UK or Europe for jam making. So yes the recipe is as it stands.
Candy
Great! Thanks. I made it this afternoon. I think I lost a little in the grams to cups translation because way too little sugar while cooking. It was opaque, like pink applesauce … lol. I tasted. And, nope. Not enough sugar. Added another cup and 1/3 and it immediately turned translucent like your pic. So, yay! Great recipe. Thanks for sharing.
Camilla
Excellent Candy and a good demonstration of how you cannot convert a weight to a volume measure and why I don’t have a weight calculator on my blog or everyone across the pond would think my recipes didn’t work. I would seriously consider getting some digital scales from Walmart or Amazon as they’re not expensive and will make your European recipes work first time.
Daniele
There is an app called convert free ,you can convert anything ,money,inches, meters ,acres whatever.no need for a special scale
Camilla
But you cannot convert a volume to a weight as I have tried in my own kitchen to make blueberry jam using cups but depending on whether the packs of blueberries had big or small blueberries in them the weight of a cup varied greatly and if you scale that up by many cups the margin or error is greater and throws the whole recipe proportions out.
Emily
Hi! How long would this last for? And store in the fridge? Thanks!
Camilla
Hi, I’ve had a jar in the fridge since last year and have been enjoying it on my Hot Cross Buns in the last few days I tend to say once open it will last a couple of months but it can last a lot longer if you always use a clean teaspoon each time. Unopened jars will last for years in a cool dry place (I keep mine in a cupboard in my garage).
Emily
Ignore me I’ve found the answer 🙂
SooHo
Hi there!
Do you think strawberries would taste good in this jam? I have some wild ones in my freezer I would love to use up!
Camilla
Hi, no I really think the strawberries need to shine so you’re better off making my Rhubarb & Strawberry Jam which is equally delicious:-) https://www.fabfood4all.co.uk/rhubarb-strawberry-jam/
B
If you want followers from the US, you are going to have to translate those “g”‘s into cups/ teaspoon/etc
Camilla
Hi B, my aim is to provide recipes that work to an exact scientific formula, cups are not measures of weight but measures of volume. So yes I could get some conversion software to spit out inaccurate conversions and “cash in” on a US audience but that’s not what I’m about. Integrity is everything with me. I keep saying that for my recipes to work as written you need to make a small investment in a set of digital scales. My son who is at university and cooks for himself was over the moon with the set I bought him for Christmas. I also invested money in a set of cups once they came available in the UK. Having tried to measure out blueberries in those cups for my blueberry jam (I really wanted to please my US readers, believe me) it became very apparent that depending on what size the blueberries were, the weights per cup were markedly different and when you scale that up to a few cups then the weight difference is even greater and hence the scope for error. So forgive me for not providing cup measurements but you wouldn’t thank me for a recipe that didn’t turn out the exact way it was meant to. I have a Scottish US based blogger friend with a donut recipe that had to remove the cup measures from her recipe as everyone who used them ended in failure but the ones that used scales loved the recipe. Happy New Year and I hope you understand a little more my rationale. xx
Kim
I have a lot of rhubarb in my freezer. Can you make this with frozen rhubarb?
Camilla
Yes you can make any jam with frozen fruit. I haven’t tried this yet but have read it’s nearly as good as using fresh fruit.
Sarah Wale
I regularly make jam from frozen strawberries, raspberries and plums and it’s always successful! The plums are soft when they defrost so it’s much easier to get the stones out than from fresh ones – a real bonus! I just use equal weight (or rather less, never more) of Jam Sugar and the squeezed juice of a lemon if I have one – it doesn’t seem to make a lot of difference. Put everything in a non-reactive saucepan and bring to a boil, stirring to keep the sugar off the bottom and burning. When it has dissolved completely add a small knob of butter to prevent scum forming and bring to a fast, rolling boil. Leave it to boil for about 4 minutes and test; if you like a slack jam, bottle now or leave for a further period, testing minute by minute until you get the setting point you like. 6 minutes will give a good firm set but much more and it might end up becoming too hard and chewy!
Camilla
Fab, although I have to say I used jam sugar once and never again, I just use lemon/juice for all my low pectin fruit jams. So not sure why lemon would be needed when using added pectin ie jam sugar.
Maria C.
Any suggesting for making this with fresh ginger root instead of crystals?
Camilla
I would try looking at a recipe with ginger root and adapt this one.
Cynthia Hoffman
Used my last sticks of this season’s rhubarb to make this jam, and am thrilled Apart from the steeping time,it really did reach setting time very quickly ! Can’t wait for next years crop….or I might even buy some .! Will be trying your tomato and pepper chutney next.
Camilla
Glad you like the recipe, it’s a new favourite here:-) I’m sure you’ll love the chutney too:-)
Laurie A Garner
Hi! Did you try processing this on a water bath so it’d be shelf stable? If so, what amount of headspace did you leave and how long did you boil it for? Thank you!
Camilla
Hi Laurie, in Europe we don’t water bath jam as it’s not necessary as it is safe and shelf stable. I’m afraid as I’ve never water bathed a jam I couldn’t answer your question but I’m sure it would be the same process for all jams if you live across the pond. I’m sure a good jam facebook group would be able to help.
Gwen
Any thoughts on how fresh ginger would turn out instead of crystallized? Thanks
Camilla
Hi Gwen, there are recipes out there that use fresh ginger!
Anne
We have 2 green rhubarb crowns & have had them for years. My question is if I could substitute Stevia for part of the sugar & it would still set up?
Camilla
Hi Anne, I’m afraid I have no experience of making jam with sweeteners so couldn’t advise you. There are a couple of diabetic jam recipes in Marguerite Patten’s “Basic Basics Jams, Preserves and Chutneys Handbook” but it’s not a route I’ll ever go down as I’m just not a fan of sweeteners.
Jill's Mad About Macarons
I’m crazy mad about rhubarb too – especially rhubarb and ginger, Camilla. This reminds me of Scotland, as we had this as a special treat. Love all of your jams! Sharing the rhubarb love…
Camilla
Thanks Jill, I’m also craxy about rhubarb and jam:-)
Sisley White
Rhubarb and ginger are both such iconic flavours. I bet this tasted incredible.
Camilla
Thanks Sisley, it really is a dream of a jam:-)
Janice
Rhubarb and Ginger is probably my favourite jam of all time and never lasts long in our house.
Camilla
I can see why Janice, I’d never had it before but blown away by the flavour:-)
Kavita Favelle
We haven’t got rhubarb in the new garden, sadly, as for some reason we didn’t bring the plants we had in our back garden or allotment, so I need to get some in so we can try this one! Pete would love it!
Camilla
Aaw that’s a shame, I’m sure someone locally could give you some, I’m very excited to be growing some for the first time:-) I’m sure Pete would love this jam too:-)
Charlie
Good Morning!
I was wondering if the sugar could be reduced?
Lovely blog you have, and the recipe sounds so enticing.
Camilla
I think you could shave off 50g but I wouldn’t go lower as rhubarb is quite sharp so hence I went for the 1:1 ratio here as I usually like to lower the sugar content.
Stine Mari
I recently got a new rhubarb plant + a bunch of stems. I made a rhubarb and ginger simple syrup out of some of it and it was delicious, so I know this jam has all the right flavors! Rhubarb, ginger and sugar truly is a match made in heaven. Will save this for when I can get more ready rhubarb!
Camilla
Excellent, the lovely lady who gave me the rhubarb also got me some rhubarb crown from her allotment the following week so hopefully I’ll have a crop of stems next year! Yes the flavour combination is so good isn’t it:-)