Rhubarb and Ginger Jam

I’ve been quite lucky this year in that I know a few people who grow different fruits that they don’t actually want/need and so they have passed them on to me over the last few months.  One of the first being rhubarb from a friend of my mum’s who grows it in her garden. 

She gave a huge pile of rhubarb to my mum a few months ago, who promptly donated half of her haul to me.  As usual I hadn’t a clue what to do with it, so my mum suggested washing and slicing it then freezing until I decided what I was going to do.  So I did.  Of course I forgot all about it then, until I went looking in the freezer one day last week and thought I’d found a full tub of ice cream but it turned out to be the long lost rhubarb instead! I left it out to defrost and since I’ve gone jam/chutney mad of late set about looking for a jam recipe.

I searched online and found loads of recipes for Rhubarb jam, which were all quite similar but I wanted to use up the last of a jar of stem ginger that I opened for a ginger cake recipe a couple of weeks ago.  Here is the recipe I used:


1.5 – 2 kg Trimmed Rhubarb

1/2 Pint Water

1kg Sugar (I used jam sugar)

5-6 pieces Stem Ginger finely chopped

2-3tbsp Stem Ginger Syrup


Cut rhubarb into thick slices and place in a large saucepan with the water.

Bring to the boil, then leave to simmer for about 20 minutes until the fruit is soft.

Add the jam sugar and heat gently stirring continuously until all the sugar has dissolved. Do not allow to boil!

Once the sugar has dissolved, while continuing to stir, increase the heat until the mixture begins to boil.  Boil for 5 minutes.

Add the finely chopped ginger and add to the pan with the ginger syrup.  Allow to stand for 10 minutes then pour into sterilised jars and cover.

NOTE: When I defrosted the frozen fruit, there was a lot of liquid in the container which I used instead of water

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