Rhubarb Jam Recipe
Ingredients:
- 4lbs (2 kg) rhubarb
- 4lbs (2 kg) granulated sugar
- 3 oz (75 g) root ginger
- Juice of 2 lemons (or 4 tablespoons bottled Lemon Juice)
Method:
Trim, wash and wipe the rhubarb and cut into 1 inch (2.5 cm) lengths. Put into a bowl, sprinkle with the sugar, cover and leave overnight to soak.
Next day, pour into a pan, add the lemon juice, bruise the ginger and wrap in a piece of muslin and place it in the pan, bring slowly to the boil, stirring occasionally until all the sugar has dissolved.
Boil rapidly until the jam sets when tested and the fruit sinks to the bottom of the pan.
Remove the scum and leave to cool slightly. Pot into warm sterilized jars and seal whilst still warm.
Makes about 5 lbs (2.5 kg) of jam.
Jam Making Help & Advice
These articles will get you started and explain the finer ponts of making your own jams and jellies:
- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
Making Your Own Jam?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
Filed under All Recipes, Jams, Rhubarb, Val's Preserves, Vegetarian Recipes by 
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Comments on Rhubarb Jam Recipe
Sylvia @ 1:46 pm
Did you know if you add a tsp of butter near the end the froth will disappear.
Val @ 12:49 pm
Thanks for the tip. I did know about the trick with butter.
Chrissie Stuart @ 9:02 pm
I clean and chop the root ginger very finely and add it to the rhubarb half way through the boiling.
pat @ 8:45 am
I am new to jam and chutney making but going to try your rhubarb jam today how long will it keep for and how long will chutney keep?
Val @ 11:43 am
The "official" line is 12 months but we've had jams and chutneys that are a lot older than that and have still been fine.
pat @ 6:36 pm
thanks for time scale I am making them for christmas gifts so that is great, made the rhubarb ginger jam today put ginger in choped very finely it is lovly.
Davina @ 4:46 pm
Hi Val
In the rhubarb jam recipe could I use a sugar substitute like Splenda or canderel granuales instead of granulated sugar? Would this affect the way the jam will set?
many thanks
Davina
Val @ 5:42 pm
I've never tried so I'm not sure. My main concern would be that pound to pound, Splenda and Canderel are far sweeter than sugar and you'd end up with a extremely sweet jam. If you had problems with the set, you could add in some pectin stock (rhubarb is low in pectin anyway) or stir in a sachet of dried pectin.
pat @ 5:58 pm
can i open jars to check i have put wax disks on flat if there not on flat what will happen to jam?
sarah @ 6:19 pm
hey did you know that they have this in norway on christmas?
phil @ 6:29 pm
I use a fine cheese grater to shred the root ginger which I add more than half way through cooking. Yummy!
cam @ 11:27 am
im 12 and i grow ruhbarb so i will try this recipe
Tom Bannister @ 4:00 am
Hi, I keep ginger in freezer and it is very easy to grate straight into the pan, put unused ginger back in freezer.
mathew @ 4:45 pm
i made the peach jam the other day and it was abso fantastic with my homegrown peaches, thank you…..xxx
mathew @ 4:53 pm
I made the rubarb jam and its really nice so glad I found this website…..
Margaret Streitberger @ 5:10 pm
I have read your lovely recipes and tips and intend to start my own rhubarb jam tomorrow, when I have bought a few last minute ingredients, such as ginger and maybe fruit sugar. Happy to have found this website. Thank you.
rosie @ 3:31 pm
Do I need to use jam sugar when making jam or is granulated as good
Donna @ 8:15 am
Help! I don't like ginger, but l-l-love rhubarb and clove jam. But I can't find a recipe just with rhubarb&cloves. Anyone know if I substitute the ginger in this recipe with cloves, how much would I use?
Stephen @ 1:09 pm
Just read about your rhubarb jam and will be making some later. Just a Q is rhubarb high in pectin and how well does it set or is it worth adding a pectin substitute. Thanks
Val @ 11:10 pm
Rhubarb has next to no pectin. It's worth using jam sugar or having some liquid or dry pectin at hand.
Sarah @ 2:36 am
HI Val and everyone.
I would like to ask for a clarification about rhubarb jam (with ginger but I don't use the ginger). Generally it is suggested to put (warm) sugar in after the fruit has cooked and broken down but in the rhubarb recipe it is suggested we put the sugar in with the prepared rhubarb and leave overnight. Can u tell me why this is different?
I have made the rhubarb jam recipe and it is delish. I tried the plumb jam yesterday but it is more like syrup (tho delish) so I think I didn't cook it long enough tho it reached about 103C. Comments pls?
My neighbour has more plumbs and some peaches coming on…so I will be busy stewing and jamming. I am in Australia about 5 hours drive south of Sydney.
We have our English rellies coming to visit in mid Feb.
Sarah