Rhubarb and Ginger Jam

This week my mum brought home a mountain of freshly picked rhubarb from the walled garden at Cogges manor farm where we have been volunteering for the last few years. I love the summery look of rhubarb! Long green stalks that are striped or fade into bright pink, topped with large fan like leaves. This recipe combines the sweet, sharp flavour of rhubarb with the fiery taste of ginger, which I think works really well together. This jam is perfect folded through whipped cream as part of an Eton mess or spread on the base of a summer tart (Click this link for a delicious Bakewell Tart recipe!). If you do decide to make this jam remember that the rhubarb needs to combine overnight in sugar before being boiled. These quantities will make approximately 3 medium sized jars of rhubarb and ginger jam which will keep for up to a year, unopened and in a cool, dry place. Once opened store the jam in the fridge to keep it fresh and use within 1-2 weeks.

Baking April 2015 007Baking April 2015 012

Rhubarb and Ginger Jam


4 lb 4oz/ 2kg Rhubarb

4 lb 4oz/ 2kg Granulated Sugar

Juice of 2 Lemons

3 oz/ 75g Ginger


  • Begin by washing and chopping the rhubarb into 1 inch/2cm pieces.
  • Place in a large bowl, cover with the sugar and leave overnight to combine.

Rhubard and Ginger Jam April 2015 001

  • Pour the rhubarb sugar mixture into a large stock pan, add the lemon juice and grate 1 oz of the ginger in.
  • Bruise the rest of the ginger pieces to release their flavour then wrap in a piece of muslin and secure.

Rhubard and Ginger Jam April 2015 005

  • Add to the pan and slowly bring the mixture to the boil, stirring occasionally until all the sugar has dissolved.

Rhubard and Ginger Jam April 2015 006

  • Boil rapidly until the jam has reached setting point (Place a spoon of mixture onto a plate, put in the fridge and allow to set for a few minutes. Gently push the jam with your finger, if it crinkles then it is ready!).

Rhubard and Ginger Jam April 2015 014

  • Remove the muslin bag and allow to cool slightly.
  • Meanwhile, preheat your oven to Gas Mark 1/140ºC/275ºF. Carefully wash and dry your jars (You can use large curry/pasta sauce jars or smaller jam/condiment jars depending on what you have! You can of course buy new glass jars, Steamer Trading Company sell 6 400ml jars with lids for £6. Lakeland also sell 6 110ml jars for £5.29, however you often are required to buy the lids separately).
  • Place the jars and lids separately in your preheated oven and allow to sterilise for around 10 minutes.
  • Carefully remove the jars and lids from the oven. Pour the jam into the jars while it is still hot, before topping with a wax disc and replacing the lids.
  • Label, allow to set and store in a cool, dry place.

Rhubard and Ginger Jam April 2015 017



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s