Hi Joanne, in the UK and indeed most of Europe, this is how we make jam. The sugar acts as a preservative and the jam will be safe to eat for many years. But I would never tell anyone what they should do and if people prefer to process then they can do that.

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:-)

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.

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.

Hi John, my recipe uses dried crystallised ginger not the stem stuff from a jar so you’re all good:-)

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!

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.

Awesome Denise, so glad you like my Rhubarb & Ginger Jam:-)

Made it, ate it and loved it…….didn’t change a thing ❤️

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.

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!

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!

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!

Awesome Drew! I’m currently trying to think of which preserves to enter into my local Parish Show this summer:-)

Hi thx for the recipe. I also got second place at our local show with this recipe. It tastes amazing.

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.

A pleasure! Happy jam making. Do let me know how you get on:-)

In reply to Camilla.

Ok awesome! Thanks so much for the quick reply. I’m looking forward to this weekend project. Have a great day!

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.

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

I just leave it but there’s no harm in stirring if you want to.

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:-)

That is a shame. I have a Pumpkin & Ginger Jam too but perhaps they don’t grow in your part of the world either.

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!

Thank you for taking the time to comment Mary, so glad you like the recipe:-)

Delicious jam! We both love it…will definitely make this recipe again.

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.

So glad you like the recipe Jo, I only ever used jam sugar once and wasn’t keen on the set LOL:-)

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.

Yes, I’m sure that will be fine:-)

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/

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.

Yes, just proceed as for fresh rhubarb.

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.

Thank you Heather and for reminding me that I have some rhubarb that I picked in my fridge that needs a home:-)

Wonderful jam I was amazed at how it turned out

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.

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.