Rhubarb Jam with Ginger

Preparation info

  • Difficulty


  • For approx.

    8 ร— 250 ml

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 1 kg (2 lb) rhubarb, washed and cut in lengths of approx. 2.5 cm (1 inch)
  • 1 kg (2 lb/4ยฝ cups) jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)
  • 600 ml (20 fl oz/2ยฝ cups) water
  • some slices of fresh ginger
  • juice of 1 orange and 1 lemon
  • 100 g (4 oz) preserved ginger in syrup, in chunks


Bring all of the ingredients, except the preserved ginger, to a boil. Allow to simmer for approx. 15 minutes, stirring occasionally. Add the preserved ginger and leave the jam to cook until clear. Do the refrigerator test, skim the foam from the surface and pour the jam into clean jars.