Rhubarb & Ginger Jam Recipe
Introduction
Rhubarb and ginger jam is a delightful combination of tart and spicy flavors, perfect for spreading on toast or adding to desserts. This homemade preserve balances the tanginess of rhubarb with the warm kick of ginger for a uniquely refreshing treat.
Ingredients
- 1 kg pink rhubarb, trimmed weight
- 1 kg jam sugar (with added pectin)
- Zest and juice of 1 lemon
- 50 g stem or crystallised ginger, finely chopped
- 4 cm piece fresh ginger, peeled
Instructions
- Step 1: Wash the rhubarb under cold running water and slice into 2 cm pieces. Place them in a large ceramic or plastic bowl. Add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled fresh ginger directly over the rhubarb mixture.
- Step 2: Stir the mixture thoroughly, then cover loosely with cling film. Leave it to sit at room temperature for about 2 hours, stirring occasionally, to allow the sugar to dissolve into the rhubarb juices.
- Step 3: Put a few saucers in the freezer to chill. Transfer the fruit and all the sugary juices into a preserving pan and place over medium heat. Stir gently until the sugar has completely dissolved.
- Step 4: Bring the mixture to a boil and continue cooking briskly until the rhubarb is very tender and the jam reaches setting point, around 10 to 15 minutes.
- Step 5: To test if the jam is set, drop half a teaspoon onto a cold saucer and leave it for 30 seconds. Push gently with your finger; if it wrinkles, it’s ready. If not, cook for a few more minutes and test again.
- Step 6: Remove the pan from the heat and let the jam rest for 2 to 3 minutes. Pour into sterilised jars, seal immediately, and label with the date once completely cool.
Tips & Variations
- For a milder ginger flavor, reduce the amount of fresh ginger or use only crystallised ginger.
- If you prefer a smoother jam, mash the rhubarb slightly before cooking.
- Add a cinnamon stick during cooking for a warm spice twist, removing it before jarring.
Storage
Store the sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and consume within 3 weeks. To reheat for easier spreading, warm gently in a saucepan or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of jam sugar?
Regular sugar can be used, but since jam sugar contains added pectin, the jam may take longer to set or require additional pectin to achieve a firm consistency.
Do I need to sterilise the jars?
Yes, sterilising jars is important to prevent spoilage and ensure the jam stays fresh and safe for longer storage.
Print
Rhubarb & Ginger Jam Recipe
- Total Time: 2 hours 30 minutes
- Yield: Approximately 4–5 standard jam jars (around 1.2 – 1.5 liters) 1x
- Diet: Vegetarian
Description
This Rhubarb & Ginger Jam combines the tartness of pink rhubarb with the warm, spicy kick of both stem and fresh ginger, balanced by the citrusy brightness of lemon. Sweetened with jam sugar containing added pectin, this homemade preserve is perfect for spreading on toast or adding a flavorful twist to desserts.
Ingredients
Fruit and Flavorings
- 1kg pink rhubarb, trimmed weight
- Zest and juice of 1 lemon
- 50g stem or crystallised ginger, finely chopped
- 4cm piece fresh ginger, peeled and finely grated
Sugar
- 1kg jam sugar (with added pectin)
Instructions
- Prepare the Rhubarb: Wash the rhubarb under cold running water and slice it into 2cm pieces. Place the rhubarb pieces in a large ceramic or plastic bowl.
- Combine Ingredients: Add the jam sugar, lemon zest and juice, and finely chopped stem or crystallised ginger to the bowl with the rhubarb. Finely grate the peeled fresh ginger directly over the rhubarb mixture.
- Soak Mixture: Stir the mixture thoroughly to combine all ingredients. Cover loosely with cling film and leave to stand at room temperature for about 2 hours to allow the sugar to dissolve into the rhubarb juices. Stir occasionally to help the sugar dissolve evenly.
- Prepare Saucers: Place a few small saucers in the freezer to chill. These will be used later for testing the jam setting point.
- Cook the Jam: Transfer the fruit mixture and all its sugary juice into a preserving pan. Heat over medium heat, stirring until all the sugar has completely dissolved. Bring the mixture to a boil and then continue cooking at a fairly swift pace for about 10 to 15 minutes, until the rhubarb is very tender and the conserve reaches the setting point.
- Test for Setting: To test, drop half a teaspoon of the jam onto a cold saucer from the freezer. Leave it for 30 seconds, then gently push the jam with your finger tip. If the jam wrinkles, it is ready. If it does not wrinkle, continue cooking for another couple of minutes and test again.
- Jar the Jam: Once set, remove the pan from heat and let the jam sit for 2 to 3 minutes. Pour the hot jam into sterilised jars, seal immediately, and let cool completely. Label the jars with the date.
Notes
- Use jam sugar with added pectin for a reliable setting of the jam.
- Chilling the saucers beforehand is crucial for an accurate setting test.
- If crystallised ginger is used, ensure it is finely chopped to distribute flavor evenly.
- Sterilize jars thoroughly before filling to ensure preservation and safety.
- This jam pairs wonderfully with warm scones, toast, or as a tangy addition to desserts.
- Prep Time: 15 minutes plus 2 hours soaking time
- Cook Time: 15 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: rhubarb jam, ginger jam, homemade preserves, British jam recipe, rhubarb recipe, ginger recipe
