Rhubarb and Ginger Jam is one of the first jams I ever made, it’s absolutely delicious and the perfect way to preserve a glut of rhubarb in the spring and early summer.
The recipe comes from A Taste of the Country by Pamela Westland which was one of the first cookbooks that really fired my imagination. I borrowed it from the library when I was 15 years old and carried it off to Belgium as my holiday reading. I then bought a paperback copy and some of the first recipes I made were the rhubarb jams. It’s such a great book that I had to buy a second copy as the first one eventually fell to bits.
Rhubarb and Ginger Jam is really easy to make and the preserved ginger adds a fabulous kick. We don’t eat a lot of jam now and this quantity will make about 4 standard jars. The book was first published in 1974 and I’m afraid the quantities are in imperial measures (pounds and ounces) that I’ve found a nifty conversion chart here if you want to use metric measurements.
Note: you need to start this recipe the night before you want to make the jam
- 1.13 kg 2 1/2 lb prepared rhubarb
- 1.13 kg 2 1/2 lb sugar
- 30 g 1 oz bruised root ginger (give it a good bash with a rolling pin!)
- 115 g 4oz preserved ginger (that's the kind in syrup)
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Wash and trim the rhubarb and cut into 2in sticks. Weigh the fruit. Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight.
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In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb
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Turn into a pan, add the root ginger tied in a piece of muslin and bring slowly to the boil. Fast boil for 15 minutes. Remove the ginger and add the preserved ginger, boil for a further 5 minutes. By this time the rhubarb should be clear. Test for set. Pot and cover in the usual way.
You need to start this recipe the night before you plan to make the jam.
As you can see, the weight of the rhubarb is equal to the weight of the sugar, so you can vary how much you make quite easily.
Here is a pictorial guide for making Rhubarb and Ginger Jam:
- The night before you want to make the jam, you need to layer the rhubarb, root ginger and sugar in a bowl.
- The next morning most of the sugar will have turned to liquid.
- The rhubarb and sugar go into the pan, the ginger root is added to the pan in a muslin or I use my jelly bag.
- Once the jam is made, add the chopped preserved ginger.
- Fill the jam into pots.
If you have never made jam before, read this excellent article, published in the Guardian Lifestyle, by Darina Allen which should answer any questions you have. But really, it’s not that difficult, you don’t need sugar thermometers or liquid pectin, my mother and grandmother never used them. A cold saucer in the fridge, a teaspoonful of jam, let it cool, then push with your finger and if there is a ‘skin’ then it is set, if not boil for another 5 minutes and try again.
I’m adding this to Tea Time Treats, it’s Janey at The Hedgecombers last TTT and she asked for our Best Ever Recipe, and yes – this is the most popular recipe at Farmersgirl Kitchen. Tea Time Treats will still be running with Karen from Lavender and Lovage and a new Tea Time partner, who Karen will be introducing soon.
I love coming back and reading things.
So I nominated you for the Versatile Blogger Award.
Such a perfect combination, I adore rhubarb, and I love the colour of your jam, when I have made it , the jam has tended to look sludgy, I'm very impressed.
I love those cookbooks that are so loved they need to be replaced, I have a couple of those, also from the 70s! Your jam looks wonderful, and I like the simple straightforward method.
Oh yum, that looks fabulous! I do love a good homemade jam, especially in flavours that are impossible to buy.
I have just made a batch of jam using this recipe and thank you so much because it is quite delicious.
I too have that book somewhere. I need to do a bit of an audit. The most successful ones are definitely those of this generation.
I'm delighted to hear that you tried the recipe and are enjoying the jam. It's a great little book, well worth digging it out.
I tried to make this but it burnt horribly and stuck to the bottom of the pan and now it just tastes all caramelised and burnt. What did I do wrong? 🙁
Sorry to hear that Sarah. I can only think you had the heat too high or your pan didn't have a thick enough base. Google Vivien Lloyd Preserves for great info and advice on preserve making.
Just making my second batch of this fab jam. I found it so easy to do and the flavour is something else.
Oh that’s great to hear Gail, so glad you are enjoying the jam.
I have made this recepi for a long time but always seem to get it to thick although it tastes delicious ,any suggestions?
Hi Betty, have you tried boiling it for less time? Test the jam for set earlier than you would usually do, it can vary depending on the time in the season for rhubarb. Also you don’t need to use ‘jam sugar’ for this jam, it sets pretty easily, so the extra pectin in jam sugar can make it set too thickly. Hope this is of some help. Try http://www.vivienlloyd.com/ for great jam making tips.
Thank you for making my first venture into jam making this simple. The recipe used up most of the allotment rhubarb and is now all jarred up ready to enjoy over the winter. Yummy x
Oh I’m delighted Jeanette, and thank you for coming back to tell me. Enjoy!
What a great recipe! Just made a batch of delicious jam. It’s sweet and zingy at the same time. So easy to make. I shall be making it regularly to use up our rhubarb which got wasted last year I’m ashamed to say. Many thanks !
Aw thank you Sally, it is a great recipe and I’ll soon be making more myself.
I have rhubarb and ginger jam from last year it’s very thick Is there a way to thin it down?? Thank you for advice earlier ,tried reducing time turned out fine .
Hi Betty, good to hear your jam turned out well this time. A couple of ideas for the thick jam, either warm it slightly in the microwave before use. Or I found this online, it’s not something I’ve tried and it does involve alcohol but seems to have the desired effect: I just tried using vodka and water to thin my jam and it worked! The formula is 1/4 cup liquid to each 8 oz of jam. I had 32 oz of jam so I used 1 cup of liquid, half water, half vodka. Melted it over a low flame… Read more »
Just made your rhubarb and ginger jam. If only all Hamm was this easy. Thank you.
Thanks Liz, I’m glad you found the recipe easy to use and hope you enjoy the jam
Jam not hamm
Hi, this may be obvious to most but do I need to peel the root ginger before using to make the jam?
Thank you
Oh sorry Lesley, I should have made that clear. Yes, peel the root ginger, you can scrape the skin off with a teaspoon or use a peeler or knife. Do let me know how you get on with the recipe.
Thank you for your quick response, this will be my first time making my own favourite jam I will let you know how I get on
Lesley
Hi Janice, I have made the jam to this recipe and it certainly beats shop bought, next time I may try with more ginger.
Lesley
Thank you for letting me know. It is a good jam, you add as much ginger as you like, it’s all about personal taste 🙂
Hi there,
This may seem like an obvious question is this ‘preserved ginger’ in syrup to be found in shops or is it something that is pre made at home before tackling this recipe?
Many thanks,
Paula
Hi Paula, you can buy ginger preserved in syrup in the shops, I used Opies. You can make it yourself but I never have. Hope you enjoy the jam.
Hi, can you use old rhubarb to make this jam?
I want to try it Now!
That shouldn’t be a problem, in fact, jam is the best way to use old rhubarb.
A friend sent me a photo of that page from the book 2 years ago and I have made this jam several times since.
Was glad to find your online recipe as I can’t find the picture!
Currently laying in bed listening to the jars ping!
It is the best!