Farmersgirl Kitchen

Rhubarb and Ginger Jam

Fruit, Ginger, Jams, Rhubarb | June 21, 2012 | By

Rhubarb and Ginger Jam is one of the first jams I ever made and it’s the perfect way to preserve a glut of rhubarb in the spring and early summer. 
 Rhubarb and Ginger Jam

The recipe comes from A Taste of the Country by Pamela Westland  which was one of the first cookbooks that really fired my imagination.  I borrowed it from the library when I was 15 years old and carried it off to Belgium  as my holiday reading.  I then bought a paperback copy and some of the first recipes I made were the rhubarb jams.  It’s such a great book that I had to buy a second copy as the first one eventually fell to bits.

Rhubarb and Ginger Jam Recipe

Rhubarb and Ginger jam is really easy to make and the preserved ginger adds a fabulous kick.  We don’t eat a lot of jam now and this quantity will make about 4 standard jars.  The book was first published in 1974 and I’m afraid the quantities are in imperial measures (pounds and ounces) but I’ve found a nifty conversion chart here if you want to use metric measurements.

Note:  you need to start this recipe the night before you want to make the jam

Rhubarb and Ginger Jam
Yields 4
A sweet preserve with nice pieces of rhubarb and chunks of preserved ginger.
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1.13 kg (2 1/2 lb) prepared rhubarb
  2. 1.13 kg (2 1/2 lb) sugar
  3. 30 g (1 oz) bruised root ginger (give it a good bash with a rolling pin!)
  4. 115g (4oz) preserved ginger (that's the kind in syrup)
Instructions
  1. 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.
  2. In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb
  3. 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.
Notes
  1. 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.
Adapted from A Taste of the Country
Adapted from A Taste of the Country
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/

How to make Rhubarb and Ginger Jam

 

Here is a pictorial guide for making Rhubarb and Ginger Jam:

  1. The night before you want to make the jam, you need to layer the rhubarb, root ginger and sugar in a bowl.
  2. The next morning most of the sugar will have turned to liquid.
  3. The rhubarb and sugar go into the pan, the ginger root is added to the pan in a muslin or I use my jelly bag.
  4. Once the jam is made, add the chopped preserved ginger.
  5. Fill the jam into pots.
 

If you have never made jam before, read this excellent article, published in the Guardian Lifestyle, by Darina Allen which should answer any questions you have.  But really, it’s not that difficult, you don’t need sugar thermometers or liquid pectin, my mother and grandmother never used them. A cold saucer in the fridge, a teaspoonful of jam, let it cool, then push with your finger and if there is a ‘skin’ then it is set, if not boil for another 5 minutes and try again.

lavenderandlovage_teatime

I’m adding this to Tea Time Treats, it’s Janey at The Hedgecombers last TTT and she asked for our Best Ever Recipe, and yes – this is the most popular recipe at Farmersgirl Kitchen.  Tea Time Treats will still be running with Karen from Lavender and Lovage and a new Tea Time partner, who Karen will be introducing soon. 

Rhubarb and Ginger Jam recipes

 

Comments

  1. Leave a Reply

    Chris
    June 22, 2012

    I love coming back and reading things.
    So I nominated you for the Versatile Blogger Award.

  2. Leave a Reply

    A Trifle Rushed
    June 22, 2012

    Such a perfect combination, I adore rhubarb, and I love the colour of your jam, when I have made it , the jam has tended to look sludgy, I'm very impressed.

  3. Leave a Reply

    Sue/the view from great island
    June 22, 2012

    I love those cookbooks that are so loved they need to be replaced, I have a couple of those, also from the 70s! Your jam looks wonderful, and I like the simple straightforward method.

  4. Leave a Reply

    Caroline
    June 23, 2012

    Oh yum, that looks fabulous! I do love a good homemade jam, especially in flavours that are impossible to buy.

  5. Leave a Reply

    Living to work - working to live
    May 18, 2013

    I have just made a batch of jam using this recipe and thank you so much because it is quite delicious.

    I too have that book somewhere. I need to do a bit of an audit. The most successful ones are definitely those of this generation.

  6. Leave a Reply

    Janice Pattie
    May 19, 2013

    I'm delighted to hear that you tried the recipe and are enjoying the jam. It's a great little book, well worth digging it out.

  7. Leave a Reply

    Sarah
    July 16, 2013

    I tried to make this but it burnt horribly and stuck to the bottom of the pan and now it just tastes all caramelised and burnt. What did I do wrong? 🙁

  8. Leave a Reply

    Janice Pattie
    July 17, 2013

    Sorry to hear that Sarah. I can only think you had the heat too high or your pan didn't have a thick enough base. Google Vivien Lloyd Preserves for great info and advice on preserve making.

  9. Leave a Reply

    Gail Scerri
    June 12, 2016

    Just making my second batch of this fab jam. I found it so easy to do and the flavour is something else.

    • Leave a Reply

      Janice Pattie
      June 12, 2016

      Oh that’s great to hear Gail, so glad you are enjoying the jam.

  10. Leave a Reply

    Betty Fisher
    August 16, 2016

    I have made this recepi for a long time but always seem to get it to thick although it tastes delicious ,any suggestions?

    • Leave a Reply

      Janice Pattie
      August 18, 2016

      Hi Betty, have you tried boiling it for less time? Test the jam for set earlier than you would usually do, it can vary depending on the time in the season for rhubarb. Also you don’t need to use ‘jam sugar’ for this jam, it sets pretty easily, so the extra pectin in jam sugar can make it set too thickly. Hope this is of some help. Try http://www.vivienlloyd.com/ for great jam making tips.

  11. Leave a Reply

    Jeanette
    August 28, 2016

    Thank you for making my first venture into jam making this simple. The recipe used up most of the allotment rhubarb and is now all jarred up ready to enjoy over the winter. Yummy x

    • Leave a Reply

      Janice Pattie
      August 28, 2016

      Oh I’m delighted Jeanette, and thank you for coming back to tell me. Enjoy!

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