Rhubarb and Ginger Jam – Another Christmas Recipe

I have another recipe here for you today, in the form of rhubarb and ginger jam.

As you know, come Christmas I tend to put together a bunch of recipes. Most of these are made for gifts for my loved ones for Christmas. You may have recently seen my recipes Cranberry & Red Onion Relish and Green Tomato & Pear Chutney. Here is another recipe to add to my ever growing Christmas hamper.
I promise I will take a break from the Christmas recipes once the wonderful season is over!

Rhubarb & Ginger Jam:

As always, the recipe is derived from The Australian Women’s Weekly recipe book I have. Unfortunately I can’t seem to find their exact recipe from the book online, so here is their Rhubarb Jam recipe. This is the basis of the recipe, with slightly different ingredients. Don’t worry though, I will include the full recipe in this post below.

So, the main ingredient is you guessed it… rhubarb. Now I have a confession to make. I really thought it was rhubarb season, how wrong I was! Apparently, that is in spring / early summer, so I trolled every supermarket for the frozen variety. The only place I could find any was FarmFoods, which is perfect, as the bag was exactly the amount I needed and it was cheap too!

Image of frozen rhubarb, green and pink in colour.

It may be advisable to squeeze some of the moisture out of the frozen rhubarb, as this will add more liquid than is stated in the recipe. That may make it a little looser and possibly not set.

Image of rhubarb and ginger jam on a teaspoon. Close up shot.

To add a great warming taste, there is fresh ginger and stem ginger. When the mixture begins to cook, the smell of ginger is wonderful. Definitely makes you think of warm and cosy things as it is cooking.

Now as this cooks, be careful that the mixture doesn’t catch on the bottom of the pan, as this can lead to it becoming bitter. As the pectin level is a bit lower in the rhubarb fruit, it can make the ‘jelling’ of the jam take a bit longer. As a result of this, it increases the risk of the sugar catching and burning. (This may or may not have happened when I 1st attempted this). If it does start to burn then remove it from the heat. This may mean the jam doesn’t set fully, but at least it won’t taste burnt!

Image of rhubarb and ginger jam in a jar, with some of the jam on a teaspoon to the right and whole ginger to the left.

So, want to know how to make this yummy jam? Take a look below for the recipe:

The Jam Recipe:

·      1.5kg Rhubarb (chopped)
·      250ml Water
·      2 Tbs Lemon Juice
·      5cm piece of fresh ginger (peeled)
·      1.25kg Caster Sugar
·      6 Tbs finely chopped Stem Ginger
1. In a large saucepan, add the rhubarb, water, lemon juice and fresh ginger.
2.      Bring to the boil and simmer, covering the pan for 1 hour.
3.      Remove the fresh ginger, discard.
4.      Add the sugar parts at a time, and stir over heat(don’t boil) until the sugar has dissolved.
5.      Stir in the stem ginger.
6.      Bring the mixture to a boil, and continue to boil for approximately 15 minutes, or until the mixture is thick and the jam begins to jell when tested. Ensure the pan is uncovered.
7.      Be careful that the jam does not begin to burn.
8.      Pour the hot jam into hot sterilised jars and seal.

Pin the Recipe:

If you want to pin the recipe find it below:

Are you going to give this recipe a go? Let me know in the comments below!

As always, thanks for reading!

7 thoughts on “Rhubarb and Ginger Jam – Another Christmas Recipe

  1. Such an interesting recipe. never thought these ingredients could be made to a jam. It is more unique than other typical jams . Nice post and blog. keep it up^^

    1. It tastes yummy and was certainly a hit in the Christmas gift hampers I made up.
      Thank you for commenting! 🙂

      Aimsy xoxo

  2. Oh my days, this looks amazing! And you recipe pin is so cute! Will pin to have a go at

    Natalie xx

    1. Aww, thank you! It does taste amazing too, although didn’t quite set (It all spreads on toast the same anyway!)
      Thought I would test out my art skills too!

      Thanks for commenting!

      Aimsy xoxo

    1. It is such a good jam! Rhubarb and ginger are quite popular at the moment….the gin version is nice!
      Let me know if you do try it (mine didn’t quite set so will be interesting to know if others can get it to set). Thinking fresh rhubarb might be best, so maybe good to wait for it to come into season 🙂

      Aimsy xoxo

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