Homemade Rhubarb Ginger Jam

Name: Homemade Rhubarb Ginger Jam
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 cups
Cuisine: Canadian
Ingredients: 4 cups rhubarb (chopped); 1 cup granulated sugar; 2 tbsp fresh ginger (grated); 1 tbsp lemon juice (freshly squeezed); 1/2 tsp ground cinnamon

65 min 12 cups Medium

All Recipes

Capture the essence of spring with our zesty Rhubarb Ginger Jam, perfect for toast, desserts, or gifting.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Medium

Rhubarb Ginger Jam is a delightful way to preserve the vibrant taste of rhubarb, combined with the warming spice of ginger. This jam brings a perfect balance of sweet and tangy, making it an excellent addition to your breakfast or a thoughtful homemade gift. This version of Rhubarb Ginger Jam is simple and straightforward, allowing the natural flavours to shine. The ginger adds a gentle heat that complements the tartness of the rhubarb, creating a jam that is both unique and versatile. Whether you're an experienced jam maker or a beginner, this recipe is designed to be foolproof, with clear instructions and practical tips to ensure success.

Instructions

Prepare the rhubarb

Wash and chop the rhubarb into small pieces, about 1 cm thick.

Pro tip: Ensure all pieces are roughly the same size for even cooking.

Combine ingredients

In a large pot, combine rhubarb, sugar, grated ginger, lemon juice, and cinnamon. Stir well to mix.

Pro tip: Use a heavy-bottomed pot to prevent sticking.

Cook the mixture

Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.

Pro tip: If the mixture starts to foam, reduce the heat slightly.

Simmer until thick

Reduce heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally, until thickened.

Pro tip: The jam is ready when it coats the back of a spoon.

Check for setting point

Use a candy thermometer to check that the jam reaches 105°C (220°F).

Pro tip: Alternatively, place a small amount on a cold plate; it should wrinkle when pushed with a finger.

Jar the jam

Pour the hot jam into sterilized jars, leaving 1 cm headspace. Seal immediately.

Pro tip: Use a funnel to avoid spills and ensure clean jar rims before sealing.

💡

Tips & Tricks

Use fresh, crisp rhubarb stalks for the best flavour.
Adjust sugar levels according to your taste preference.
Use a candy thermometer to ensure proper consistency.

Frequently Asked Questions

How long does it take to make rhubarb ginger jam?

Including preparation and cooking, it takes about 65 minutes to make rhubarb ginger jam.

How do you store rhubarb ginger jam?

Store the jam in sterilized jars in the fridge for up to a month or process in a water bath for longer storage.

Can I adjust the sugar in rhubarb ginger jam?

Yes, you can adjust the sugar to taste, but it may affect the jam's setting.

What is the key to thickening rhubarb ginger jam?

Cooking the jam until it reaches 105°C (220°F) ensures proper thickening.

Is it necessary to use fresh ginger?

Fresh ginger is recommended for the best flavour, but ground ginger can be used in a pinch.

Serving Suggestions

Serve this Rhubarb Ginger Jam on freshly toasted bread, dolloped on scones, or as a glaze for meats. It pairs beautifully with cheese platters, adding a pop of colour and flavour. For make-ahead convenience, store the jam in sterilized jars in the fridge for up to a month or process in a water bath for longer preservation. Enjoy the taste of spring all year round.

Nutrition per serving

Calories

0.5g

Protein

0.1g

Fat

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