Sweet & Tangy Homemade Rhubarb Ginger Jam
Turn seasonal rhubarb into a magical batch of homemade jam! This recipe is straightforward, rewarding, and captures the fleeting beauty of rhubarb season with a sweet and tangy flavor profile and a warm kick of ginger. It's surprisingly fast and easy, making it perfect for gifting or enjoying yourself.
Equipment
- Heavy-based pan biggest, gives jam plenty of room to bubble
- Spoon for stirring and skimming foam
- Jar(s) sterilised
- lids sterilised
- Plate chilled in the freezer, for testing setting point
Ingredients
Main Ingredients
- 400 g chopped rhubarb Aim for lovely, narrow stalks. Give them a quick trim and chop them up.
- 30 g crystallised stem ginger finely chopped
- 400 g granulated sugar
- 2 tbsp lemon juice freshly squeezed
Instructions
- Grab your biggest, heaviest-based pan. Toss in your chopped rhubarb, the granulated sugar, and the fresh lemon juice.
- Place the pan over a gentle heat to dissolve the sugar. Stir every now and then until all sugar crystals have disappeared.
- Once sugar is dissolved, turn up the heat and bring the mixture to a proper, rolling boil.
- Carefully stir in the finely chopped crystallised ginger.
- Keep boiling the jam rapidly, stirring frequently, until it reaches the setting point. Test by putting a small amount on a chilled plate, letting it cool, and pushing it with your finger (it should wrinkle and set quickly). This typically takes about 10-15 minutes of rapid boiling.
- Once the setting point is reached, take the pan off the heat immediately.
- Gently skim off any foam on the surface with a spoon.
- Carefully ladle the hot jam into sterilised jars, filling them close to the top but leaving a little gap.
- Pop the sterilised lids straight onto the hot jars and seal them tightly.
Notes
Tips for Success:
- Choose younger, thinner rhubarb stalks for less stringiness.
- Sterilize your jars and lids thoroughly. Jars can be sterilised in a hot dishwasher cycle, oven (275°F for 20 mins), or by boiling. Ensure they are hot when filled.
- Don't skip stirring, especially during the rapid boil, to prevent burning.
- The cold plate test is the best way to check for the setting point if you don't have a thermometer. Jam that hasn't boiled enough will be runny; too long can make it too stiff.
- Using a large, deep pan prevents sticky boil-overs. Storage:
- Once jars are sealed and cooled, store them in a cool, dark place for up to a year.
- After opening, keep jars in the refrigerator for several weeks. FAQs:
- Frozen rhubarb can be used; thaw first and drain excess liquid.
- Jars are sealed if the lid pops inwards as it cools and the center is concave/doesn't flex when pressed after cooling (12-24 hours).
- Setting point is the temperature/consistency where the jam thickens as it cools.
- Choose younger, thinner rhubarb stalks for less stringiness.
- Sterilize your jars and lids thoroughly. Jars can be sterilised in a hot dishwasher cycle, oven (275°F for 20 mins), or by boiling. Ensure they are hot when filled.
- Don't skip stirring, especially during the rapid boil, to prevent burning.
- The cold plate test is the best way to check for the setting point if you don't have a thermometer. Jam that hasn't boiled enough will be runny; too long can make it too stiff.
- Using a large, deep pan prevents sticky boil-overs. Storage:
- Once jars are sealed and cooled, store them in a cool, dark place for up to a year.
- After opening, keep jars in the refrigerator for several weeks. FAQs:
- Frozen rhubarb can be used; thaw first and drain excess liquid.
- Jars are sealed if the lid pops inwards as it cools and the center is concave/doesn't flex when pressed after cooling (12-24 hours).
- Setting point is the temperature/consistency where the jam thickens as it cools.