Rhubarb ginger jam

    30 min

    When using jam sugar, making your rhubarb jam is a question of mere minutes.

    37 people made this

    Makes: 2 to 4 jars

    • 1kg rhubarb, trimmed
    • 1kg jam sugar
    • 1 lemon, juiced
    • 100g stem ginger in syrup, minced

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place a plate in the freezer for testing the jam later.
    2. Cut rhubarb into 3cm pieces. Add about 1cm water to a pot and add the rhubarb. Bring to the boil, then reduce heat and simmer until the rhubarb is soft.
    3. Add jam sugar and lemon juice, increase heat and boil steadily until set, about 6 minutes. To test for the setting point place 1 teaspoon of jam onto the cold plate, leave a few seconds, then push the jam with a finger; if the surface wrinkles, it's ready.
    4. Fill the piping hot jam into sterilised jars and cover with lids.

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