Rhubarb Ginger Jam

Rhubarb Ginger Jam

A recipe for a sweet and flavourful springtime jam crafted from rhubarb and ginger, best served alongside a slice of fresh brioche.

Prep time: 15 minutes + Overnight soaking

Cook time: 45 minutes

Equipment needed: 5 Jam jars

Serving: 5 jars


1.5 kg / 3lbs 5oz Trimmed Rhubarb, Leaves and ends removed

1.5kg / 3lbs 5oz White sugar

4.3 fl oz (125 ml / 8 tbsp) Lemon juice

4 cm Fresh ginger - Grated

6 Cardamom Pods, seeds removed and crushed


1. Chop rhubarb into small pieces. Layer rhubarb, sugar and lemon juice in a large nonmetallic bowl cover and leave overnight.

2. Sterilise the jam jars in the dishwasher or wash the jars with clean soapy water and place them in the oven on a baking tray heated to 100°c / 110°c fan/ 212 °F 

3Put two small plates in the freezer for testing purposes (you may not need the second plate) 

4. Place the rhubarb mixture in a large pan with the grated ginger. 

5. Stir over low heat for 5 minutes. Stir often until the sugar has dissolved. 

6. Bring Jam to light a boil for 20 -30 minutes, stirring often. 

7. Remove any scum during cooking with a slotted spoon. 

8. When the jam falls from a tilted spoon, crush cardamon seeds in a pestle & mortar. Add crushed seeds to the jam. 

9. Lower the heat to a gentle simmer stirring the jam for another 5 - 10 minutes.

10. Remove from heat, and place a little jam on one of the cold plates, then place back in the freezer for 30 seconds.

11. If the setting point has been reached, a skin will form on the surface and the jam will wrinkle when pushed. Simmer for longer if needed or if ready pour jam immediately into the jam jars.


-Serving suggestions: fresh brioche

-Store jam in the fridge once opened and consume within 10 days

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