Rhubarb and ginger jam

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Serves: 5

By lucyellensmumnamechange



  • 100ml orange juice

  • 1kg rhubarb (preferably young rhubarb)

  • 1kg jam sugar (must have added pectin otherwise it won't set)

  • 100g crystalline ginger (optional)


<ol> <li>Layer the sugar/rhubarb in a pan (with ginger if using), add orange juice.</li> <li>Leave overnight.</li> <li>Boil for 5-6 minutes until setting point is reached (but it can take longer than this - see hint on how to tell if setting point has been reached).</li> </ol>

Handy Hint

<p>To check for setting, put a saucer in the freezer, then take a teaspoon of the jam from the pan and put on the plate. It should crinkle when pushed if setting point has been reached.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Jam and chutney

  • Low fat

  • Make Ahead

  • sauce

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  • lucyellensmumnamechange 07/05/12 21:32

    This cost about £2 if you have a indestructable rhubarb bush growing among the weeds in your back garden. It is the easist recipe in the world and tastes amazing!!! WEll i like it anyway