Rhubarb and Ginger Jam
Rhubarb and Ginger Jam is sweet and spicy and it’s the perfect way to preserve a glut of rhubarb. Start this easy no pectin recipe the night before you make it. It’s totally worth planning ahead for a delicious preserve full of pieces of rhubarb and sweet chunks of stem ginger in syrup.
Why make Rhubarb and Ginger Jam?
I’ve been making Rhubarb and Ginger Jam since I was 15 years old. I was inspired by a recipe found in a library book and it was the start of a passion for making jam that is still with me today. It’s such a great way to make the most of rhubarb and the combination of rhubarb and ginger is a classic.
Rhubarb and Ginger Jam makes a great gift. It’s so versatile you can make it with fresh or frozen rhubarb which means you can make it at any time of year.
What ingredients do I need to make Rhubarb and Ginger Jam?
This is such a simple recipe and you only need four ingredients to make this jam:
- rhubarb
- sugar
- root ginger
- preserved stem ginger in syrup
What is rhubarb?
Rhubarb is a hardy perennial plant and it is technically a vegetable. It grows best in cooler damp climates so is perfectly suited to Scottish weather! Rhubarb is most often served in desserts like Rhubarb Crumble or Rhubarb Tart. Rhubarb is great for carrying other flavours and the warmth of ginger goes well with the sharper taste of the rhubarb.
When is rhubarb in season?
The first pale pink stems of rhubarb appear in February. This is forced rhubarb which is grown in the dark and is very tender and sweet, it is ideal to serve as compote, in tarts and made into Rhubarb Fool.
Garden grown rhubarb appears around the end of March. It is less sweet and can have dark red or green stems and a more robust structure. This is the best kind of rhubarb to use to make jam.
What kind of ginger do I need to make this jam?
Use two different kinds of ginger in my recipe for Rhubarb and Ginger Jam.
Fresh Root Ginger
You need fresh root ginger which is a rhizome. A rhizome is a thick underground stem that sprouts roots and shoots. The fresh root ginger is bashed with a rolling pin or in a mortar and pestle, and placed in a muslin bag. This allows the spicy flavour to permeate the jam.
Ginger preserved in syrup
You also need stem ginger preserved in syrup. This is the same ginger root but it has been peeled, boiled and soaked in sugar syrup. It is sweet and sticky and is added after the jam has cooked. The little pieces of ginger are a real delight to find in the jam. Stem ginger preserved in syrup is easily available in the baking section of the supermarket.
What kind of sugar do I need to make Rhubarb and Ginger Jam?
I use ordinary granulated sugar in this jam. There is no need to use jam sugar with added pectin, your jam with form a nice soft set without it.
Why do I need to leave the rhubarb and sugar overnight?
Rhubarb has a high water content and if you leave it overnight layered with sugar then the water is released from the rhubarb. All of that liquid goes into the jam pan with the rhubarb, so nothing is wasted. But it does mean that the pieces of rhubarb hold together rather than disintegrating into a pulp.
How many jars of jam does this recipe make?
You will make approximately 4 standard 370 ml (1lb) jars of jam from this recipe.
Can I change the quantities to make more or less jam?
I don’t recommend making a larger quantity as it is much harder to get the jam to set without burning the sugar. You can make a smaller quantity if you don’t have as much rhubarb. Simply half the quantities and proceed with the recipe.
I’ve never made jam before, what do I need to know?
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
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 YouTube video Rolling Boil Fig & Lime Jam 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.
If you would like to see what the wrinkle looks like then check out my YouTube video Wrinkle Test for Jam Set.
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.
How long can I keep Rhubarb and Ginger Jam?
Keep the jam for up to year without any deterioration of quality. My jam rarely lasts this long unless I hide it! It is important that the jars are properly sterilised and sealed and that the jam is kept in a cool and preferably dark place.
Can I freeze Rhubarb and Ginger Jam?
You can freeze jam but it really isn’t necessary. If you prefer to freeze the jam, then store it in small clean containers with lids. Try to use a container that has very little air between the jam and the lid. Once defrosted the jam should be kept in the fridge and used within a week which is why I advise that you use small containers.
You can use frozen rhubarb to make Rhubarb and Ginger Jam. This gives you the chance to make this jam out of season. Clean and chop the rhubarb and open freeze it on a baking tray. Once solid, store the frozen rhubarb in a freezer-proof container or plastic bag.
Vegetarian
Rhubarb and Ginger Jam is suitable for vegetarians.
Gluten Free
There are no ingredients that contain gluten in this recipe.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How do I serve Rhubarb and Ginger Jam?
Serve Rhubarb and Ginger Jam for breakfast with toasted bagels, croissants, bread, and toast. It also makes a great topping for pancakes, or try a large spoonful with some Greek yogurt and granola. It is also delicious on scones with cream for afternoon tea.
More Rhubarb Preserves
Once you have learned the basic technique for making jam it’s easy to move on to other types of jam. Here are some of my jam recipes you might like to try:
More Popular Jam Recipes
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 (2½ lb) rhubarb
- 1.13 kg (2½ lb) sugar
- 30 grams (1 oz) root ginger bruised by bashing with a rolling pin
- 115 grams (½ cups) preserved ginger in syrup
Instructions
- Wash and trim 1.13 kg (2½lb) rhubarb and cut into 2in sticks. Weigh the fruit. Put alternate layers of fruit and 1.13 kg (2½ lb) of granulated 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
- Take 30 grams (1 oz) fresh root ginger and either place it in a mortar and hit with a pestle. Or put on a chopping board and hit with a rolling pin. The ginger needs to be bruised to release the flavour.
- Turn the rhubarb and sugar into a large pan. Add the root ginger tied in a piece of muslin or jelly bag and bring the mixture slowly to the boil.
- Once the sugar has dissolved bring the mixture to a rolling boil and boil for 15 minutes.
- Remove the ginger in the muslin bag. Chop 115 grams (½ cup) stem ginger preserved in syrup into small pieces.
- Add the preserved ginger to the jam in the pan and boil for a further 5 minutes. By this time the rhubarb should be clear.
- Test for set using the wrinkle test.
- When the jam wrinkles use a jug or a ladle to fill the sterilised jars.
- Seal and label the jars and store in a cool place.
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 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
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!
can i use lazy ginger from a jar ,why do you not remove the skin from the rhubarb
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.
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.
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.
Hello there,
Do,you add the syrup from the jar when adding the stem ginger
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 ?
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
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.
Thanks for all the advice, will message again when made.
Such a classic, Janice! Thanks for including my “plain Jane” jam 🙂
You are Welcome. Often my readers are looking for the ‘plain’ recipes, so it’s nice to be able to include this.
I find most jam recipes too sweet. Can you easily reduce sugar content in this jam? Many thanks
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.
I love making jam from seasonal fruits. I have loads of rhubarb this year so might just have to get jammin!
Thanks, Heidi. It’s one of our favourites and so easy to make.
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!!
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!
I liked it so well I made lots this year to give as hostess gifts.
That’s good to hear, Angela. Thanks for your comment.
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.
Hi Lisa, that’s great to hear and I agree, it is really heavenly 🙂
I liked it so well I made lots this year to give as hostess gifts.
Thanks, that’s great to hear, Dandre. I hope your friends and family enjoy your gifts.
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 @
So glad you enjoyed the jam.
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
Thanks, I’m glad you liked it.
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
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.
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.
That sounds delicious, Sandra. Thanks for letting me know.