Farmersgirl Kitchen

Rhubarb and Ginger Jam

How to make Rhubarb and Ginger Jam

Jams | June 21, 2012 | By

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

Rhubarb and Ginger Jam is perfect served on warm scones 

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.

Save this Rhubarb and Ginger Jam Recipe to make later,  it's so good!

 

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) that 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.
Write a review
Print
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 https://farmersgirlkitchen.co.uk/

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.

Step by Step how to make Rhubarb and Ginger Jam

 

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. 

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

 

 

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!

  12. Leave a Reply

    Sally
    April 15, 2017

    What a great recipe! Just made a batch of delicious jam. It’s sweet and zingy at the same time. So easy to make. I shall be making it regularly to use up our rhubarb which got wasted last year I’m ashamed to say. Many thanks !

    • Leave a Reply

      Janice Pattie
      April 15, 2017

      Aw thank you Sally, it is a great recipe and I’ll soon be making more myself.

  13. Leave a Reply

    Betty Fisher
    June 24, 2017

    I have rhubarb and ginger jam from last year it’s very thick Is there a way to thin it down?? Thank you for advice earlier ,tried reducing time turned out fine .

    • Leave a Reply

      Janice Pattie
      June 24, 2017

      Hi Betty, good to hear your jam turned out well this time. A couple of ideas for the thick jam, either warm it slightly in the microwave before use. Or I found this online, it’s not something I’ve tried and it does involve alcohol but seems to have the desired effect: I just tried using vodka and water to thin my jam and it worked! The formula is 1/4 cup liquid to each 8 oz of jam. I had 32 oz of jam so I used 1 cup of liquid, half water, half vodka. Melted it over a low flame til smooth, then boiled it over medium flame for 3 minutes. Did the wrinkle test, didn’t wrinkle so boiled it for another 2 minutes, it did wrinkle and I was done. Only took about fifteen minutes. Special thanks for all your posts because using liquor would never have occurred

  14. Leave a Reply

    Liz
    September 4, 2017

    Just made your rhubarb and ginger jam. If only all Hamm was this easy. Thank you.

    • Leave a Reply

      Janice Pattie
      September 4, 2017

      Thanks Liz, I’m glad you found the recipe easy to use and hope you enjoy the jam

  15. Leave a Reply

    Lesley
    September 14, 2017

    Hi, this may be obvious to most but do I need to peel the root ginger before using to make the jam?
    Thank you

    • Leave a Reply

      Janice Pattie
      September 14, 2017

      Oh sorry Lesley, I should have made that clear. Yes, peel the root ginger, you can scrape the skin off with a teaspoon or use a peeler or knife. Do let me know how you get on with the recipe.

      • Leave a Reply

        Lesley
        September 14, 2017

        Thank you for your quick response, this will be my first time making my own favourite jam I will let you know how I get on
        Lesley

        • Leave a Reply

          Lesley
          September 30, 2017

          Hi Janice, I have made the jam to this recipe and it certainly beats shop bought, next time I may try with more ginger.
          Lesley

          • Janice Pattie
            September 30, 2017

            Thank you for letting me know. It is a good jam, you add as much ginger as you like, it’s all about personal taste 🙂

  16. Leave a Reply

    Paula
    September 16, 2017

    Hi there,

    This may seem like an obvious question is this ‘preserved ginger’ in syrup to be found in shops or is it something that is pre made at home before tackling this recipe?

    Many thanks,
    Paula

    • Leave a Reply

      Janice Pattie
      September 16, 2017

      Hi Paula, you can buy ginger preserved in syrup in the shops, I used Opies. You can make it yourself but I never have. Hope you enjoy the jam.

  17. Leave a Reply

    Philippa
    September 30, 2017

    Hi, can you use old rhubarb to make this jam?
    I want to try it Now!

    • Leave a Reply

      Janice Pattie
      September 30, 2017

      That shouldn’t be a problem, in fact, jam is the best way to use old rhubarb.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge

%d bloggers like this: