Rhubarb and ginger jam recipe
Rhubarb and ginger is a well-loved combination, the sourness of rhubarb is tempered in this easy recipe with the addition of sugar and the spicy warmth of ginger. Made using only a few ingredients, this rhubarb and ginger jam is a great edible gift, especially when packed in pretty sterilised jars.
See method- Makes 3 x 400g jars
- 10mins to prepare, 10mins to cook and 3hrs to chill
- 105 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 750g (1½lb) rhubarb, trimmed and cut into 2½cm (1in) lengths
- 625g (1¼lb) granulated sugar
- 2 lemons, squeezed
- 1½tbsp finely chopped root ginger
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Shop ingredientsEach serving contains
- Energy
- 450kJ 105.0kcal
- Fat
- 1g
- Saturates
- 1g
- Sugars
- 28g
- Salt
- 0.5g
of the Reference intake
Carbohydrate 27.8gProtein 0.3gFibre 0.6g
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- Combine all the ingredients in a non-metallic bowl. Cover, then set aside to allow the flavours to mingle for 3 hours (at room temperature), or chill overnight.
- Put the mixture in a large saucepan. bring to the boil, then leave to simmer for 7-10 minutes. To check if the jam is ready, spread a teaspoon of the mixture on a chilled plate and allow to cool slightly; the surface of the jam is at setting point if it wrinkles when pushed with your finger.
- Divide the jam between three sterilised jars and seal while the mixture is still piping hot.
- See more British recipes
Tip
To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
