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. Rhubarb and Ginger Jam is really easy to make and the preserved ginger adds a fabulous kick.
Rhubarb & Ginger Jam Inspiration
I first made Rhubarb and Ginger Jam from a recipe in A Taste of the Country by Pamela Westland. It 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 one of the first recipes I made was rhubarb and ginger jam. It’s such a great book that I had to buy a second copy as the first one eventually fell to bits.
A step by step guide to making Rhubarb and Ginger Jam:
- The night before you want to make the jam, layer the rhubarb, root ginger and sugar in a bowl.
- The next morning most of the sugar will have turned to liquid.
- Place the rhubarb and sugar go into the pan, add the ginger root to the pan, tied in a piece of muslin, or use a jelly bag.
- Once the jam is made, and you have tested it for setting point (see below) add the chopped preserved ginger.
- Fill the jam into sterilised pots.
- This quantity will make about 4 standard jars.
If you have never made jam before, read this excellent article, published in the Guardian Lifestyle, by Darina Allen. It will answer many of the questions you may have
Jam making FAQs
What does a rolling boil look like?
I learned about jam-making from my Mum and my grandmother by watching them. I think it is much easier to understand when you can see what you are aiming for.
So here is a little help with the main techniques for jam making. The video above will show you what a ”rolling boil’ looks like.
How do I test if my jam will set?
The Wrinkle Test
When you have boiled the jam for 20 minutes you can check if it will set (firm up) once cooled. To test for setting point you can use a jam thermometer, you can use the ‘flake’ test, but I have always used the wrinkle test.
Place some saucers in the fridge before you start making the jam. After your jam has been at a rolling boil for the necessary time, take the pan off the heat.
Put a teaspoon of the jam onto one of the cold saucers. Place the saucer back in the fridge and leave for 5 minutes. Then remove the saucer and push your finger across the jam. If it wrinkles, you can skim off the froth and pot up your jam in sterilised jars.
How do I sterilise my jam jars?
I sterilise my jam jars and metal lids by thoroughly washing and rinsing them. I then put them, still wet, upside down onto a baking tray and place it in the oven at 150C just before I start to make the jam.
The water creates steam which helps to sterilise the jars. I take them out of the oven and fill them with the hot jam, then put on the lids. There are other methods but this is how I sterilise my jars.
Do I need to water-bath the jam?
No. I have never water-bathed jam and my jams, jellies, and marmalade stay in good condition for at least a year kept in a cool dry cupboard. In other countries, this is common practice and often used for lower sugar recipes.
More Jam Recipes from Farmersgirl Kitchen
Once you have learned the basic technique for making jam it’s easy to move on to other kinds of jam. Here are some of my jam recipes you might like to try:
Blackcurrant Jam is one of the easiest jams you can make. Blackcurrants are naturally high in pectin which is the agent required to make the jam set. You don’t need to add any additional pectin or lemon juice in this recipe, just blackcurrants, water, and sugar.
My recipe for Easy Plum Jam is really very simple and, as plums are high in pectin so the jam will set easily.
Gooseberry Jam is a rather magical jam. You start with green or slightly pink berries, sugar and water, and the result if a glowing amber-pink and totally delicious spread.
More Rhubarb Jam Recipes
- Rhubarb Lemon and Vanilla Jam is a delicate and sophisticated combination of flavours from Fab Food 4 All
- Easy Rhubarb and Elderflower Jam Recipes made Easy brings together two seasonal treats in one glorious pot.
- Easiest Rhubarb Jam is a recipe by Christina’s Cucina all the way from California, where rhubarb is hard to find.
Rhubarb and Ginger Jam
Ingredients
- 1.13 kg rhubarb
- 1.13 kg sugar
- 30 g root ginger bruised by bashing with a rolling pin
- 115 g preserved ginger in syrup
Instructions
- 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.
- In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb
- 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.
Chris says
I love coming back and reading things.
So I nominated you for the Versatile Blogger Award.
A Trifle Rushed says
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.
Sue/the view from great island says
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.
Caroline says
Oh yum, that looks fabulous! I do love a good homemade jam, especially in flavours that are impossible to buy.
Living to work - working to live says
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.
Janice Pattie says
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.
Sarah says
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? 🙁
Janice Pattie says
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.
Gail Scerri says
Just making my second batch of this fab jam. I found it so easy to do and the flavour is something else.
Janice Pattie says
Oh that’s great to hear Gail, so glad you are enjoying the jam.
Betty Fisher says
I have made this recepi for a long time but always seem to get it to thick although it tastes delicious ,any suggestions?
Janice Pattie says
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.
Jeanette says
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
Janice Pattie says
Oh I’m delighted Jeanette, and thank you for coming back to tell me. Enjoy!
Sally says
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 !
Janice Pattie says
Aw thank you Sally, it is a great recipe and I’ll soon be making more myself.
Betty Fisher says
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 .
Janice Pattie says
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 til smooth, then boiled it over medium flame for 3 minutes. Did the wrinkle test, didn’t wrinkle so boiled it for another 2 minutes, it did wrinkle and I was done. Only took about fifteen minutes. Special thanks for all your posts because using liquor would never have occurred
Liz says
Just made your rhubarb and ginger jam. If only all Hamm was this easy. Thank you.
Janice Pattie says
Thanks Liz, I’m glad you found the recipe easy to use and hope you enjoy the jam
Liz says
Jam not hamm
Lesley says
Hi, this may be obvious to most but do I need to peel the root ginger before using to make the jam?
Thank you
Janice Pattie says
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.
Lesley says
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
Lesley says
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
Janice Pattie says
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 🙂
Paula says
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
Janice Pattie says
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.
Philippa says
Hi, can you use old rhubarb to make this jam?
I want to try it Now!
Janice Pattie says
That shouldn’t be a problem, in fact, jam is the best way to use old rhubarb.
Matt says
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!
Janice Pattie says
It is the best!
Glennis Scrivens says
can i use lazy ginger from a jar ,why do you not remove the skin from the rhubarb
Janice Pattie says
Hi Glennis
You could use lazy ginger but would need to contain it in muslin for the first part of the cooking. You would still need to add preserved ginger in the later part of the recipe to get the flavour. I can’t guarantee results though as I haven’t tried this. I don’t remove the skin because there is no need to do so, it cooks down nicely and also provides the colour for the jam. Again, if you remove the skin I can’t guarantee the results as I haven’t made it like this.
Babs says
Having taken over an allotment, I found myself with large amounts of rhubarb. Now there is only so much crumble anyone can make & eat, so I searched for a rhubarb and ginger jam recipe. It’s my first time making jam. Pleased with the results. Now looking forward to have a taster session with my colleagues. Thank you for sharing the recipe.
Janice Pattie says
Thank you so much for letting me know that the Rhubarb and Ginger Jam worked well for you. It’s always a favourite in our house. I have lots more rhubarb recipes, just use the search box on the blog and you’ll find lots of ideas for using rhubarb.
Mazzer says
Hello there,
Do,you add the syrup from the jar when adding the stem ginger
Janice Pattie says
Hi there, no I don’t add the syrup, just the ginger. I keep the syrup and use it over ice cream or add to rhubarb crumble. I hope you enjoy the jam 😊
Mazzer says
Thanks for the reply, I was unsure and didn’t want to get it wrong. Have now got all my new utensils so will pick rhubarb this week. Just one more thing. Is it normal sugar or jam sugar and there is no mention of lemons. Grateful for your advice.
Mazzer
Janice Pattie says
I use normal sugar and no lemon, I have never had any trouble getting a set. You could use jam sugar but boil for a shorter time. Let me know how it goes.
Mazzer says
Thanks for all the advice, will message again when made.
Christina Conte says
Such a classic, Janice! Thanks for including my “plain Jane” jam 🙂
Janice Pattie says
You are Welcome. Often my readers are looking for the ‘plain’ recipes, so it’s nice to be able to include this.
Emma says
I find most jam recipes too sweet. Can you easily reduce sugar content in this jam? Many thanks
Janice Pattie says
Hi Emma
The quantity of sugar is required to ensure that the jam sets and to make sure it doesn’t go mouldy when stored. There are jam recipes using less sugar but these would be freezer jams or sometimes people make a jam type spread with chia seeds. I tend to stick to traditional jams, so can’t help you with a recipe. Search on line for low sugar jams and you will find something suitable.
Heidi Roberts says
I love making jam from seasonal fruits. I have loads of rhubarb this year so might just have to get jammin!
Janice Pattie says
Thanks, Heidi. It’s one of our favourites and so easy to make.
Jane Willis says
Made this last year as it is one of y favourite flavour combos.. Made some smaller jars too for gifts and getting requests for more this year ! Off to make another batch- delicious and easy x Glad someone else uses the left over syrup in crumbles too!!
Janice Pattie says
That’s great to hear, Jane and from someone of your cooking experience too! I couldn’t possibly throw away that lovely syrup, I think we were brought up not to waste anything!
Angelica says
I liked it so well I made lots this year to give as hostess gifts.
Janice Pattie says
That’s good to hear, Angela. Thanks for your comment.
Lisa says
I’ve made this recipe a few times and it comes out perfect every time. I really think this is the jam they must have in heaven. It’s so delicious.
Janice Pattie says
Hi Lisa, that’s great to hear and I agree, it is really heavenly 🙂
Dandre says
I liked it so well I made lots this year to give as hostess gifts.
Janice Pattie says
Thanks, that’s great to hear, Dandre. I hope your friends and family enjoy your gifts.
Felipa says
Love, love, love this jam and so does everyone else! I followed the suggestion of leaving overnight, the amount of juice that was released gave a good rhubarb flavour. I added finely chopped fresh ginger and bit more lemon juice. I’m not a fan of really sweet jam. It turned out perfectly it’s slightly tart but you can really taste the rhubarb and ginger, delicious @
Janice Pattie says
So glad you enjoyed the jam.
Kenny says
Love, love, love this jam and so does everyone else! I followed the suggestion of leaving overnight, the amount of juice that was released gave a good rhubarb flavour. I added finely chopped fresh ginger and bit more lemon juice. I’m not a fan of really sweet jam. It turned out perfectly it’s slightly tart but you can really taste the rhubarb and ginger, delicious
Janice Pattie says
Thanks, I’m glad you liked it.
Sandra Nicolson says
Hi Janice, I have picked my rhubarb and bought the other ingredients, including the preserved ginger in syrup. I assume that all the syrup goes in with the ginger. It looks that way in your photo, but to be honest I am not certain. Can you please confirm. Sandra
Janice Pattie says
Hi Sandra, you don’t need to use the syrup from the ginger in the jam. Just lift out the balls of preserved ginger and cut them up. I keep the syrup and use it in fruit salad or over ice cream. I hope you enjoy the jam.
Sandra Nicolson says
Thank you for your reply, Janice. I have made my rhubarb and ginger jam. I make my own yogurt, so in the absence of any ice cream, I added some of the syrup from the ginger to the homemade yogurt, making an enjoyable dessert. A mix of the jam and yoghurt is also worth a try.
Janice Pattie says
That sounds delicious, Sandra. Thanks for letting me know.