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.
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 1176Calories 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