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Rhubarb & Ginger Jam

My Rhubarb and Ginger Jam is a no pectin jam recipe that combines sharp and sour stems of fresh rhubarb, with fiery and sweet stem ginger. Rhubarb Jam is a delicious homemade jam, try it spread over a warm scone, straight from the oven.

Jar of rhubarb and ginger jam with a spoon of jam and slices of rhubarb alongside

It would be fair to say that there is not a homemade jam recipe I don’t love. However, if I was pushed to pick just one jam, it would have to be Rhubarb & Stem Ginger Jam.

I macerate rhubarb in granulated sugar overnight, then next morning pour the rhubarb, sugar and rhubarb sugar syrup into a large saucepan along with some grated stem ginger, before setting to a rolling boil. You’ll have a delicious jar of homemade jam in no time.

My mum was a prolific jam maker, but she never made Rhubarb & Ginger Jam, despite having a garden full of rhubarb. No my love of this jam comes from my Granny who loved this jam as much as I do. I think about sitting with her, enjoying this jam on a hot scone, every time I eat it.

Homemade jams and jellies taste far superior to any store bought jams. My jams are all made with granulated sugar, I have never had a need to buy expensive jam sugar.

This is an easy rhubarb and ginger jam recipe, follow the steps carefully and you’ll have a delicious jar of jam at the end.

Why you’ll love this recipe:

  • Rhubarb and ginger are a perfect flavour pairing.
  • A quick cook recipe, as once the rhubarb is macerated, it only requires around 10 minutes or so to cook.
  • Double or treble the recipe if you want to make more jam, just ensure you have a large enough pot so the jam doesn’t boil over.

Recipe ingredients:

Rhubarb and ginger jam recipe ingredients
  • RHUBARB: I use stems of fresh rhubarb, which I top and tail, discarding any dried out or damaged pieces, before weighing and cutting into batons.
  • SUGAR: I use regular granulated sugar for all my jam recipes. No need for expensive jam sugar as this is a no pectin jam recipe.
  • GINGER: I use stem ginger in syrup which I drain and grate before adding to the jam. I use 100g as I love ginger and want to taste it. If you wish you can use a little less.

Fruit to sugar ratio!

The normal rule of thumb for homemade jam is equal quantities of fruit to sugar. In the case of this no pectin rhubarb jam is 500g rhubarb to 500g granulated sugar.

How to make Rhubarb & Ginger Jam?

Making jam is easy if you follow the process, work through the recipe step at a time.

Macerate the Rhubarb

Large white bowl filled with macerated rhubarb
  • Wash the stems of rhubarb, cutting away any dried out pieces at the top and base of the stem.
  • Cut the rhubarb into 1″/2.5cm batons and place in a large bowl.
  • Add the sugar and give it a good stir through the rhubarb.
  • Cover the bowl and set aside in the fridge for at least 3 hours or overnight.

Make the Rhubarb Jam

Large saucepan filled with sliced rhubarb and rhubarb sugar syrup
  • When ready to make the jam, sterilise your jars and lids (ensure lid is separate to jar).
  • My preferred method is to put them through a cycle in my dishwasher, unloading them while still hot onto an ovenproof tray. Place them in an oven at 160C/140CFan until needed.
  • Place a saucer in the freezer for testing the jam later.
  • To make the jam, remove the rhubarb from the fridge. The sugar will have drawn the liquid out of the rhubarb.
  • Pour the rhubarb, any liquid and remaining sugar, into a large saucepan. Place the pan over a medium heat.
  • Stir the rhubarb and sugar mixture together until the sugar has completely dissolved. Add the stem ginger to the pan.
Rhubarb and ginger jam being boiled in a large saucepan
  • Now increase the heat and get the liquid to a rolling boil. Boil the jam for 8 minutes, then remove from the heat and test the set of the jam.
  • Test the jam by adding a teaspoon of the jam onto the cold plate you set in the freezer. Leave it to set for a minute or two and if the jam wrinkles when you push your finger through it, it’s ready.
  • If the jam is still too runny, place the jam back over the heat and boil for a further minute and carry out the wrinkle text again.
  • Continue with this process until you are happy with the set of the jam.
  • When the jam is ready, remove the jars from the oven and ladle the jam into the jars (I like to use a jam funnel to help with this process).
  • Now place a wax paper disc over the top of the jam, place on the lid of the jar and seal immediately.
  • Set the jars of jam aside to cool completely, and allow the jam to set before serving.

Jam sugar:

Sugar is used to preserve the fruit, it is what allows you to keep and store jam. Traditionally jam making uses equal amounts of sugar to fruit, or in the case of a jelly a pint of fruit juice to a pound of sugar. The amount of sugar used determines the set of the jam. I have always used granulated sugar when making jellies and jams. Granulated sugar is cheaper and melts quickly.

Some fruits like apples, blackberries and blackcurrants are naturally high in pectin, meaning that the jam will set easily. (However, if making something like Scottish raspberry jam, you will need to add in pectin and this is done by adding a little lemon juice to the raspberries and the sugar.)

You can buy jam sugar which has added pectin, however in my experience it can result in too firm a set. For this reason I prefer to use granulated sugar and if necessary add a little lemon juice. It is also a lot cheaper.

Two scones set filled with rhubarb jam and set on a wooden board, with a cup of tea alongside

Testing the set of jam or jelly?

Knowing when jam and jelly is ready to take off the heat and testing the set of jam is the trickiest part of the whole process. One that you get better at as you become more experienced.

When testing the set take the pan off the heat to stop the jam from overcooking. If you think the jam is a little loose then return the pan to the heat, boil for another couple of minutes and test again.

Wrinkle test:

I like to use the wrinkle test. Place a plate in the freezer before you start making jam, then take it out when you are ready to test the set.

Spoon some jam onto the cold plate, pop it back in the freezer for a minute or two to set, then take it back out and push the jam with your finger to see if it wrinkles.

For a firm set the wrinkle will hold in place. For a softer set the jam will just wrinkle. If it doesn’t wrinkle you need to cook it longer.

Testing the set of jam with a cold plate method.

Testing the set of jam is the trickiest part of the whole process! The spoon of jam on the left hand side of the photo above, shows jam that is not quite ready, it is paler in colour and does not hold it’s shape when pushed.

The spoon of jam on the right has wrinkled when pushed and held it’s shape. You will also notice that the jam on the spoon is wrinkled too. This happens when the jam is ready to decant into jars.

How to sterilise jars?

It is essential that before jarring or bottling any food for storage, that you sterilise the glass jar or bottle first. There are many methods for doing this, all of them relatively straight-forward:

  • Firstly, you can wash the glass and lids in hot soapy water, rinse them (do not towel dry) and place on a tray in the oven at 160C for 15 minutes, removing when you are ready to fill. This is my preferred method.
  • You can put them through a dishwasher cycle, removing them from the dishwasher as soon as the cycle has finished and filling them with jam immediately afterwards. I use this method if my dishwasher happens to be going on.
  • You can boil the jars and lids in a large pan for 10-15 minutes. [I’m never keen on this method as it involves boiling water and leads to a risk of scalding.]
  • Finally, you can wash and rinse the glass jars, placing them into the microwave wet and then cooking them on high for 60 seconds. However, the lids would have to be boiled in a pan of water separately for 10-15 minutes as metal cannot go in the microwave. [I have never used this method as it involves 2 separate processes which I think is a bit of a faff!]
Tray filled with 4 glass jars and lids

Filling the jam jars:

Finally take real care when decanting the molten jelly liquid into jars. You do not want to burn yourself, nor spill this liquid. I like to keep my jars in a metal baking tray with sides, that way if I do spill a little it doesn’t run everywhere.

I also recommend using a jam funnel. The funnel is placed on top of the empty jam jar. It has a wide lip which then funnels the hot liquid down into the jar.

Place a wax jam disc over the top of the jam/jelly, this keeps the jam fresh and keeps air from spoiling it. Seal with a tight fitting lid and set aside to cool before labeling.

How long can you store rhubarb and ginger jam?

Once jarred, label and date your jars of rhubarb and ginger jam. They can be stored in a cool, dry cupboard for up to a year.

Two scones set filled with rhubarb jam and set on a wooden board, with a cup of tea alongside

Serving suggestion

I love rhubarb and ginger jam with a scone, try it with my Buttermilk Scones, Apple & Cinnamon Scones or Pumpkin Spiced Scones. It also tastes delicious with a flaky croissant or with my Scotch Pancakes.

However, don’t be limited by thinking jam can only be used to top baked goods, it’s great used in baking! Try spreading some over the pastry base of my Rhubarb Bakewell Tart, before you add the frangipan filling.

FAQs

Why macerate fruit for jam?

I like to macerate the rhubarb and sugar for at least 3 hours, but ideally overnight. The sugar draws the juice out of the rhubarb, creating a rhubarb sugar syrup. This makes it easier to bring the jam up to temperature and means there is no need to add any water to the jam.

Why do you top jam with a wax paper disc?

I recommend topping any homemade jams or jellies with a wax paper disc. The wax paper stops air from getting to the jam, stops it from deteriorating and keeps the jam fresh.

How long can you store homemade jam?

If you’ve used a sterilized jar with a tight-fitting lid, homemade jam can be stored in a cool, dark place for at least a year.

Once opened, I recommend storing the jam in the fridge.

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Jar of rhubarb and ginger jam with a spoon of jam and slices of rhubarb alongside

Rhubarb & Ginger Jam

Rhubarb and Ginger Jam is a no pectin jam recipe. The rhubarb is macerated in regular granulated sugar for 3 hours or overnight. Next morning pour the rhubarb, sugar and rhubarb sugar syrup into a large saucepan along with some grated stem ginger and cook the jam.
4.86 from 7 votes
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Prep Time: 15 minutes
Cook Time: 8 minutes
Macerating Rhubarb: 3 hours
Total Time: 3 hours 23 minutes
Servings: 2 jars
Calories: 1176kcal

Equipment

  • Large heavy bottomed saucepan
  • Sterilised jars
  • Thermometer
  • Jam funnel (optional)
  • Wax paper discs for setting on top of jam

Ingredients

  • 500 g rhubarb (cut into 1"/2.5cm batons)
  • 500 g granulated sugar
  • 100 g stem ginger (grated)

Instructions

Macerate the Rhubarb

  • Wash the stems of rhubarb, cutting away any dried out pieces at the top and base of the stem.
  • Cut the rhubarb into 1"/2.5cm batons and place in a large bowl.
  • Add the sugar and give it a good stir through the rhubarb.
  • Cover the bowl and set aside in the fridge for at least 3 hours or overnight.

Sterilise Jars

  • When ready to make the jam, sterilise your jars and lids (ensure lid is separate to jar).
  • My preferred method is to put them through a cycle in my dishwasher, unloading them while still hot onto an ovenproof tray. Place them in an oven at 160C/140CFan until needed.
  • Place a saucer in the freezer for testing the jam later.

Make the Rhubarb Jam

  • Remove the rhubarb from the fridge. The sugar will have drawn the liquid out of the rhubarb.
  • Pour the rhubarb, any liquid and remaining sugar, into a large saucepan. Place the pan over a medium heat.
  • Stir the rhubarb and sugar mixture together until the sugar has completely dissolved. Add the stem ginger to the pan.
  • Now increase the heat and get the liquid to a rolling boil. Boil the jam for 8 minutes, then remove from the heat and test the set of the jam.
  • Test the jam by adding a teaspoon of the jam onto the cold plate you set in the freezer. Leave it to set for a minute or two and if the jam wrinkles when you push your finger through it, it's ready.
  • If the jam is still too runny, place the jam back over the heat and boil for a further minute and carry out the wrinkle text again.
  • Continue with this process until you are happy with the set of the jam.
  • When the jam is ready, remove the jars from the oven and ladle the jam into the jars (I like to use a jam funnel to help with this process).
  • Now place a wax paper disc over the top of the jam, place on the lid of the jar and seal immediately.
  • Set the jars of jam aside to cool completely, and allow the jam to set before serving.

Notes

It takes minutes to prepare the rhubarb, so I like to macerate the rhubarb in the fridge overnight. This makes it really simple to make the jam the following morning.
Use a saucepan with a heavy base as I find it stops the fruit from burning. 
STORE: Once sealed, jars should be stored in a cool, dark place where it will keep for at least a year. Once opened, store the jam in the fridge.
Nutrition Facts
Rhubarb & Ginger Jam
Amount Per Serving
Calories 1176 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Sodium 20mg1%
Potassium 725mg21%
Carbohydrates 300g100%
Fiber 5g21%
Sugar 290g322%
Protein 2g4%
Vitamin A 255IU5%
Vitamin C 20mg24%
Calcium 218mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Preserves
Cuisine : British
Keyword : Easy Rhubarb & Ginger Jam, Quick Rhubarb Jam
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Recipe Rating




4.86 from 7 votes (3 ratings without comment)

Shakti

Monday 6th of May 2024

Hello Could you please state the total volume of cooked jam and/or sizes of jars used? I am a chef looking to make jams for a client for a school fair and the amount of recipes not offering total volume or size of jars is quite astounding. I can't afford to test each recipe for volume unfortunately - thank you so much this is a lovely recipe and I am going to make the stem ginger also.

kind regards

Lesley

Tuesday 7th of May 2024

I totally understand your predicament and frustration here. I think the problem is that most of the jam makers I know use what they have to hand and fill an assortment of jars of varying sizes, myself included. However, as a rule of thumb, I work that 500g of fruit fill roughly 2 x 400g jars. I used 2 x Bonne Madam jam jars and they hold about 370g of jam (they also have a lovely wide neck which makes it easier to fill with molten hot jam). You should definitely add the stem ginger in this jam as it adds so much flavour, this is easily my favourite jam. Thank you for taking the time to get in touch and raise this question. I've now added a note to my planner to update all my jam recipes and give a bit more information regarding jam jar sizes/weight. Hope the jam making goes well. Lesley

Cat

Saturday 15th of April 2023

I'm always looking for new ways to use rhubarb because I get given so much each year. This jam was so easy to make and I love the ginger and rhubarb flavours together.

Lesley

Monday 17th of April 2023

Thank you Cat, I'm glad you enjoyed the recipe.

Kirsty

Thursday 6th of April 2023

Love this recipe! It was very tasty .

Lesley

Thursday 6th of April 2023

Thank you Kirsty, I'm glad you enjoyed it.

Carol

Thursday 6th of April 2023

Rhubarb is a favourite in my house and my kids loved it. Easy to follow.

Lesley

Thursday 6th of April 2023

Thank you Carol, it's my favourite jam and so easy to make.

Janice

Tuesday 4th of April 2023

What a fantastic jam! It has a gorgeous flavour and thanks to your clear instructions it was really easy to make.

Lesley

Tuesday 4th of April 2023

Thank you Janice, it's my favourite jam and one I make when rhubarb's in season.

4.86 from 7 votes (3 ratings without comment)