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Rhubarb & Ginger Jam on a board with scones flanked by rhubarb stalks, lemon & crystallisedstem ginger.
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5 from 9 votes

Rhubarb & Ginger Jam

Crystallised stem ginger adds a delicious mellowing warmth to the sharpness of the rhubarb which makes this Rhubarb & Ginger Jam taste out of this world!
Course teatime
Cuisine British
Keyword ginger, jam, rhubarb
Prep Time 6 minutes
Cook Time 12 minutes
Resting time 3 hours
Total Time 18 minutes
Servings 1 400 ml jar
Author Camilla Hawkins


  • 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)!



Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.