So glad you like it Lindsay:-)

Made this jam with my home grown rhubarb. Fantastic. All family loved it. Going to try rhubarb chutney next

Hi Rachel, you never peel rhubarb no matter what the dish. Just slice it up like in the video in the recipe card:-)

Do you peel the rhubarb first? Or just chop it either way the skin?

Awesome Kirstin, great to know it works with both:-)

In reply to Camilla.

I have made this jam twice now. The first time I used the crystallized ginger and then added some grated ginger root to pump up the flavour even more. It was great! The second time, I only used grated ginger root and it was also fantastic! (I find, easier to grate ginger than cut up the crystallized ginger.)

Awesome Devorah, so glad you love the recipe:-) Would I be right in assuming you used root ginger as opposed to crystalised ginger?

In reply to Camilla.

Heaven in a jar. Thank you. I used
12 cups rhubarb
1.5 cups ginger
3 cups sugar
Divine!

Awesome Debbie, that’s so wonderful to hear. Thank you for taking the time to leave feedback:-)

So glad you like the jam Denise and a great tip to use a grater.

In reply to joanne stanke.

This was as simple to make as the recipe implies. I did triple the recipe and yes, it did take longer to reach setting point as advised, but not that much longer.
They are now sitting in their jars at the back of my cupboard (got to finish eating last year’s recipe first) After tasting – well, you’ve got to right? I definitely prefer this recipe to previous ones. Thank you for sharing!

Iv made this jam great recipe, I grate my crystallised ginger
Better than chopping and quicker to do

Hi Louise, I say in the recipe at the bottom of the page to stir constantly during the rolling boil. The colour of the jam is as per the photographs. Rhubarb tends to go brown when cooked unless you use pink forced rhubarb which stays pink. See my Rhubarb and Gin Jam here: https://www.fabfood4all.co.uk/simple-rhubarb-gin-jam/

Yes you would have needed a little more but I’m sure your jam is delicious:-)

In reply to Camilla.

I’ve just made this today. I only had stem ginger in syrup, so I used that instead. I think I probably should have increased the amount of ginger to compensate, but, hey, we’ve already had a slice of bread with the ‘still warm’ jam & it was yummy. I’ve already got orders from my adult kids for it. Thanks.

How do you stop the mixture at the bottom of the pan burning when it is at rolling boil? Do you stir it constantly? Does the rolling boil affect the colour? Thank you

Awesome Christine:-) Finely chopping the crystallised ginger shouldn’t be hard?

In reply to MaryBeth Mailhot.

This is delicious. The hardest part was mincing the ginger!

Hi, the flavour will deepen over time. I would not attempt to add anything to jam once made.

In reply to Camilla.

Delicious jam but I will also double the ginger next time I make it. Do you think I could add more ginger to the jam that I have already made?

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.