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Rhubarb and ginger jam recipe

Rhubarb and ginger jam recipe

52 ratings

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  • Makes 3 x 400g jars
  • 10mins to prepare, 10mins to cook and 3hrs to chill
  • 105 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 750g (1½lb) rhubarb, trimmed and cut into 2½cm (1in) lengths
  • 625g (1¼lb) granulated sugar
  • 2 lemons, squeezed
  • 1½tbsp finely chopped root ginger

Each serving contains

  • Energy

  • Fat

    1g <1%
  • Saturates

    1g <1%
  • Sugars

    28g 31%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 27.8g Protein 0.3g Fibre 0.6g


  1. 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.
  2. 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.
  3. Divide the jam between three sterilised jars and seal while the mixture is still piping hot.

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.

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