Rhubarb & Ginger Jam Recipe
Introduction
Rhubarb & ginger jam is a delightful blend of tart rhubarb and spicy ginger, perfect for spreading on toast or adding a zing to desserts. This recipe is simple to follow and yields a fragrant, beautifully textured preserve.
Ingredients
- 1kg pink rhubarb, trimmed weight
- 1kg jam sugar (with added pectin)
- Zest and juice of 1 lemon
- 50g stem or crystallised ginger, finely chopped
- 4cm piece ginger, peeled
Instructions
- Step 1: Wash the rhubarb under cold running water and slice into 2cm pieces. Place the rhubarb in a large ceramic or plastic bowl. Add the jam sugar, lemon zest and juice, and the chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb mixture.
- Step 2: Stir the mixture thoroughly, cover loosely with cling film, and leave it to stand at room temperature for about 2 hours. Stir occasionally to help the sugar dissolve and release the rhubarb juices.
- Step 3: Place a few saucers in the freezer to chill. Then transfer the rhubarb and sugary juices into a preserving pan and heat over medium heat. Stir until the sugar fully dissolves and bring the mixture to a boil.
- Step 4: Cook at a brisk boil for 10-15 minutes until the rhubarb is tender and the mixture reaches setting point. To test, drop half a teaspoon of jam onto a cold saucer from the freezer, wait 30 seconds, then push the jam gently with your finger. If it wrinkles, it’s ready; if not, continue cooking and test again.
- Step 5: Remove the pan from heat and let the jam sit for 2-3 minutes. Pour into sterilised jars, seal immediately, and label with the date once completely cool.
Tips & Variations
- For a smoother texture, mash the rhubarb slightly before cooking or blend part of the jam after cooking.
- Replace crystallised ginger with fresh ginger if you prefer a sharper spice.
- Add a splash of orange juice along with lemon for a sweeter citrus note.
Storage
Store sealed jars of rhubarb & ginger jam in a cool, dark place for up to one year. Once opened, keep refrigerated and use within 3 weeks. Reheat gently if needed before serving, but it is delicious spread cold as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of jam sugar?
Jam sugar contains added pectin which helps the jam set properly. Using regular sugar may result in a looser jam unless additional pectin or a long cooking time is used.
How can I tell if my jam has reached the setting point?
Use the cold saucer test by placing a small spoonful of jam on a chilled plate, waiting 30 seconds, then pushing gently with your finger. If the surface wrinkles, the jam is set.
Print
Rhubarb & Ginger Jam Recipe
- Total Time: 2 hours 30 minutes
- Yield: Approximately 4–5 jars (about 1 liter total jam) 1x
- Diet: Vegetarian
Description
This vibrant Rhubarb & Ginger Jam combines tart pink rhubarb with the warmth of fresh and crystallised ginger, balanced by lemon zest and juice for a perfectly tangy and spicy preserve. Ideal for spreading on toast or adding to desserts, this jam uses jam sugar with added pectin for easy setting.
Ingredients
Jam Ingredients
- 1kg pink rhubarb, trimmed weight
- 1kg jam sugar (which has added pectin)
- Zest and juice of 1 lemon
- 50g stem or crystallised ginger, finely chopped
- 4cm piece fresh ginger, peeled and finely grated
Instructions
- Prepare the rhubarb and mix ingredients: Wash the rhubarb under cold running water, then slice into 2cm pieces. Place the rhubarb in a large ceramic or plastic bowl. Add the jam sugar, lemon zest and juice, and the finely chopped stem or crystallised ginger. Finely grate the peeled fresh ginger directly over the rhubarb mixture.
- Let sugar dissolve: Stir the mixture thoroughly to combine all ingredients. Cover loosely with cling film and leave it to stand at room temperature for about 2 hours. Stir occasionally to help the sugar dissolve and encourage juicy rhubarb release.
- Prepare to cook: Place a few small saucers in the freezer to chill for later testing the jam’s setting point.
- Cook the jam: Transfer the rhubarb mixture, including all juices, into a preserving pan. Set the pan over medium heat and stir until the sugar has completely dissolved. Bring the mixture to the boil and continue cooking at a fairly brisk pace for 10-15 minutes until the rhubarb is very tender and the jam reaches setting point.
- Test for setting point: Remove a small amount of jam with ½ teaspoon and place it on a cold saucer. Allow it to cool for 30 seconds, then gently push with your finger. If the jam wrinkles and does not run, it has reached setting point. If not, continue cooking for a few more minutes and test again.
- Jar the jam: Remove the preserving pan from heat and let it stand for 2-3 minutes. Pour the hot jam into sterilised jars, seal immediately, and once cooled completely, label them with the date.
Notes
- Using jam sugar with added pectin helps the jam set without requiring extra gelling agents.
- Chilling saucers beforehand is a traditional and effective method to test the jam’s set.
- Store sealed jars in a cool, dark place. Once opened, keep refrigerated and consume within a few weeks.
- For a stronger ginger flavor, adjust the quantity of fresh or crystallised ginger to taste.
- Ensure jars and lids are properly sterilised to prolong shelf life and prevent spoilage.
- Prep Time: 15 minutes plus 2 hours resting
- Cook Time: 15 minutes
- Category: Preserves & Jams
- Method: Stovetop
- Cuisine: British
Keywords: Rhubarb jam, ginger jam, homemade preserves, British jam recipe, rhubarb recipes
