Rhubarb and Ginger Jam

    Makes 3-4 jars

  • 1kg pink rhubarb
  • 1kg jam sugar
  • 1 lemon, zest and juice
  • 50g stem ginger, finely chopped
  • 4cm piece of ginger, peeled


  1. After washing rhubarb, slice into 2cm strips. Place in a large bowl and add the sugar, lemon zest and juice and the chopped stem ginger.
  2. Grate the fresh ginger directly over the rhubarb. Stir well, cover with cling film and set aside for 2 hours stirring occasionally.
  3. Put a small plate in the freezer. Put all the rhubarb and juices into a preserving pan and set over a medium heat.
  4. Stir until sugar has dissolved and bring to the boil. Keep at a rolling boil for 10 –15 minutes.
  5. The conserve should reach setting point. Take the plate out of the freezer, put a teaspoonful on it and leave for 30 secs. If the jam wrinkles up when you push your finger through it, it is ready. If not, cook for a further few minutes and test again.
  6. Remove from the heat and leave for 2 minutes, before pouring into sterilised jars.
  7. Seal immediately and label once completely cold.

This is so easy to make and doesn’t take a lot of preparation.

The hint of ginger complements the fruit nicely and gives you a lovely warming feel.

Have on toast , scones, or on rice pudding.

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