Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Rhubarb and Ginger Jam

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Rhubarb and Ginger Jam

    • Preparation time: 15 minutes, plus overnight macerating
    • Cooking time: 20 minutes, plus cooling
    • Total time: 35 minutes, plus overnight macerating and cooling

    Makes: Makes 1.5kg


    • 1kg trimmed rhubarb, chopped
    • 1kg granulated sugar
    • Juice of 2 lemons
    • 25g root ginger, roughly chopped
    • 100g crystallised ginger, finely chopped


    1. Layer the rhubarb and sugar alternately in a large bowl, adding a sprinkling of lemon juice to each layer. Cover and leave overnight for the sugar to draw out the juices of the rhubarb.
    2. Put the rhubarb and sugar mixture in a preserving pan. Tie up the root ginger in a piece of muslin and add to the pan. Bring the mix to the boil, skim off any scum, then boil rapidly for 15 minutes. Remove the muslin, add the crystallised ginger and boil for 5 minutes more or until setting point is reached (to test for this, drop a blob of jam on to a cold saucer, push it with your finger and it should wrinkle). Pour into sterilised jars and seal with jam pot covers.
    3. To make 12 jam tarts, roll out 200g shortcrust pastry, cut into discs, put in a tart tin and fill with 8 tbsp jam. Bake at 180°C, gas mark 4 for 12 minutes.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars