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Rhubarb and Ginger Jam

Rhubarb and Ginger Jam

Adapted from a recipe by Pamela Westland
One of the most delicious jams, easy to make and popular with all the family. 
4.42 from 17 votes
Prep Time 10 minutes
Cook Time 20 minutes
Start the night before making the jam 8 hours
Total Time 8 hours 30 minutes
Course afternoon tea, Breakfast, jam, preserves
Cuisine British
Servings 56 teaspoons
Calories 89 kcal

Ingredients
 

  • 1.13 kg rhubarb
  • 1.13 kg sugar
  • 30 grams root ginger bruised by bashing with a rolling pin
  • 115 grams 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.
    Rhubarb and Sugar in bowl for rhubarb and ginger jam
  • In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb
    Rhubarb and sugar in bowl
  • Take the 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.
    fresh root ginger in mortar with pestle
  • Turn into a pan, add the root ginger tied in a piece of muslin and bring slowly to the boil.
    Rhubarb and Ginger Jam with ginger tied in muslin
  • Bring to a rolling boil and boil for 15 minutes.
    Rhubarb and Ginger jam boiling in pan
  • Remove the ginger in the muslin bag. Chop the stem ginger preserved in syrup into small pieces.
    Preserved ginger and knife
  • 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.
    Rhubarb and Ginger Jam with preserved ginger in pan
  • Test for set using the wrinkle test.
    Apricot Jam wrinkle test
  • When the jam wrinkles use a jug or a ladle to fill the sterilised jars.
    Rhubarb and Ginger Jam ladled into jars
  • Seal the jars and store in a cool place.
    Jars of Rhubarb and Ginger Jam

Notes

You need to start this recipe the night before you plan to make the jam.  The recipe makes approximately 4 standard jars of 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, but here are some weights for a smaller batch of jam:
Small Batch Rhubarb & Ginger Jam 
650 g rhubarb
650 g sugar 
15 g root ginger
50 g preserved ginger
Follow the recipe instructions.  Fast boil for 10 minutes, add the preserved ginger and boil for 5 minutes.  Test for set. 

Nutrition

Calories: 89kcalCarbohydrates: 23gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 61mgFiber: 0.4gSugar: 22gVitamin A: 21IUVitamin C: 2mgCalcium: 18mgIron: 0.1mg