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Rich fruity jam with pieces of preserved ginger make this Rhubarb and Ginger Jam so delicious

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. 
4.63 from 16 votes
Start the night before making the jam 8 hrs
Total Time 8 hrs 30 mins
Course preserves
Cuisine British
Servings 4 jars
Calories 5003 kcal


  • 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


  • 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.


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, 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. 


Calories: 5003kcalCarbohydrates: 1276gProtein: 10gFat: 2gSodium: 77mgPotassium: 3378mgFiber: 20gSugar: 1227gVitamin A: 1155IUVitamin C: 91.9mgCalcium: 983mgIron: 3mg