July 29, 2023

Rhubarb and ginger jam

Rhubarb is almost ending in my garden at the moment.  I tend not to pick it after the end of July, (unless there is absolutely loads still growing), to preserve the energy of the plant for next year. I have already frozen some for winter, and used it for compotes, baking and puddings for the last 3 or 4 months, and so I thought today that I would make some rhubarb and ginger jams with my last harvest to put towards some Christmas hampers, or for the store cupboard as it is one of my favourite jams.

This is quite a loose jam but I like that for spreading. A lot of people like to put pectin in their jam, but I only do in my strawberry one, some times. Buying pectin is expensive and a lot of fruit have natural pectin, which is why I use lemons or add apples to my jams.  I have even put apple skins in a bit of muslin in a jam to thicken it. If you want a stiffer jam you can add some pectin to this recipe.  This made 9 x 12oz jars the last time I made it.  It is boiling now and smells divine.


1kg rhubarb cut into 2cm pieces

1kg sugar

100g of ginger, peeled and finely grated

2 tablespoons full of lemon juice

Splash of water.


  1. Sterilise the jars by washing and putting in a low oven (or whatever method you use).
  2. Put all the ingredients into a pan with a small splash of water and cook on low to medium heat until sugar dissolves.
  3. Turn the heat up and boil for about 20 mins to 30 mins until it reaches 105C, or until it wrinkles when doing the saucer test (put a saucer in the freezer and when you think the jam is ready put a small spoonful onto it. It should wrinkle when you run your finger through it).  Sometimes it does take longer to reach this temperature and I think that it never will, but be patient.
  4. Spoon into your jars and seal. You will hear the lids pop as the jam cools down. Some people turn the jars upside down to make sure that they are sealed.

I have eaten this jam when it has been 3 years old and it has still been fine.  Once open keep in the fridge. Do you make jams now for Christmas hampers?  They make great frugal Christmas presents.


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  1. Kathryn Naden July 29, 2023 at 3:55 pm - Reply

    Hi there would you think this would make roughly 5 lbs of jam please ? X

    • ToniG July 29, 2023 at 5:40 pm - Reply

      Yes mine made over 61bs, but I guess it with vary depending how much water you put in and how long you boil it x

  2. Pam Gardiner July 30, 2023 at 5:29 am - Reply

    One of my favourite jams to have at Christmas. I’ve also used it as a substitute for chutney, it’s good with cheese. Thank you for all your posts.

    • ToniG July 31, 2023 at 12:20 pm - Reply

      No worries. Yes I love it with cheese as well. It makes a nice change x

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