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.
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!
Do leave a comment and rating below when you’ve made this recipe as I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Pin for later!
Rhubarb & Ginger Jam
- 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
- 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)!