This River Cottage Rhubarb and Ginger Jam is a fresh and vibrant preserve that captures the tartness of seasonal rhubarb with the warming spice of ginger. Perfect for spreading on toast, pairing with scones, or even swirling into yogurt, this small-batch jam follows the River Cottage philosophy: simple, seasonal, and homemade. It’s an ideal way to use up a rhubarb glut and add a bright touch to your pantry.

What Is River Cottage Rhubarb and Ginger Jam?

River Cottage’s rhubarb and ginger jam is a traditional British-style preserve made with just a few key ingredients: rhubarb, sugar, fresh ginger, and sometimes crystallized ginger for extra depth. It’s cooked until thick and glossy, balancing the sharpness of rhubarb with the sweetness of sugar and the gentle heat of ginger.

Why You Should Try This Recipe

• Celebrates Seasonal Produce – Perfect for spring and early summer
• Naturally Vibrant Flavor – Tart and sweet with a spicy kick
• Simple Ingredients – No pectin needed
• Versatile Uses – Great on toast, cakes, or cheeseboards
• Perfect for Gifting – Beautiful homemade jars for friends and family

Ingredients Needed to Make River Cottage Rhubarb and Ginger Jam

• Rhubarb (1kg / about 2.2 lb, trimmed and chopped)
• Granulated Sugar (800g / about 4 cups)
• Fresh Ginger (2 tbsp, finely grated)
• Crystallized Ginger (2–3 tbsp, finely chopped, optional for extra texture)
• Juice of 1 Lemon
• Optional: 2–3 tbsp water if needed to start the cooking

Equipment Needed

• Large heavy-based saucepan or jam pan
• Wooden spoon
• Sterilized jars and lids
• Ladle and funnel (optional, for easier jarring)
• Candy thermometer (optional, for checking the setting point)

Instructions to Make River Cottage Rhubarb and Ginger Jam

Step 1: Prepare the rhubarb

Place the chopped rhubarb in a large bowl with the sugar. Toss to coat, cover, and leave to macerate for several hours or overnight. This draws out the juices and helps dissolve the sugar.

Step 2: Cook the rhubarb mixture

Tip the rhubarb and all its juices into a large saucepan. Add the grated ginger, crystallized ginger (if using), and lemon juice. Slowly bring to a simmer over low heat, stirring gently.

Step 3: Boil and reduce

Increase the heat and bring to a rolling boil. Boil briskly for 10–15 minutes, stirring often, until the jam thickens. You can test the setting point by placing a spoonful on a cold plate—if it wrinkles when pushed, it’s ready.

Step 4: Jar the jam

Remove from the heat and let the jam settle for a few minutes. Ladle into sterilized jars, seal immediately, and leave to cool completely.

Step 5: Store and enjoy

Store in a cool, dark place. Once opened, keep the jam in the fridge and use it within a few weeks.

What Goes Well With River Cottage Rhubarb and Ginger Jam

• Warm Scones or Crumpets – Classic afternoon tea treat
• Greek Yogurt or Porridge – For a fruity, spicy swirl
• Victoria Sponge Cake – A beautiful filling for a traditional sponge
• Toast or English Muffins – Everyday breakfast upgrade
• Soft Cheeses – Creamy goat’s cheese or brie balances the tang

Expert Tips for the Best Rhubarb and Ginger Jam

• Use Fresh, Young Rhubarb – Tender stalks yield the best texture and color
• Grate Ginger Finely – Ensures even distribution of flavor
• Don’t Overboil – Rhubarb breaks down quickly; watch carefully
• Sterilize Jars Properly – To extend shelf life and prevent spoilage
• Adjust Sugar to Taste – Slightly tart jam is delicious, but can be sweetened if needed

Easy Variations of River Cottage Rhubarb and Ginger Jam

• Add Orange Zest – For a citrusy twist
• Mix with Strawberries – To create a mixed fruit preserve
• Use Honey Instead of Sugar – For a softer, more floral sweetness
• Add Cardamom – For an exotic spice note
• Make a Chunkier Jam – Keep some rhubarb pieces larger if you prefer texture

Best Practices to Store Leftovers

• Cool Completely Before Storing – Prevents condensation inside jars
• Store in a Dark, Cool Cupboard – Lasts up to 1 year if sealed properly
• Refrigerate After Opening – Best eaten within 3–4 weeks
• Label Jars with Date – Helps track freshness
• Use Clean Utensils – To prevent contamination

Nutrition Value (per tablespoon)

• Calories: ~40
• Sugar: ~9g
• Fat: ~0g
• Fiber: ~0.5g

FAQs

Do I need to peel the rhubarb before making jam?

No, you don’t need to peel rhubarb. Simply trim the ends and any tough or stringy bits. Leaving the skin on helps retain the vibrant pink color.

How do I know when the rhubarb and ginger jam is ready?

Test the jam by placing a small spoonful on a cold plate. If it wrinkles when pushed with your finger, it has reached the setting point and is ready to jar.

Can I reduce the sugar in rhubarb jam?

You can reduce the sugar slightly, but keep in mind that sugar helps preserve the jam and balance the tartness of rhubarb. Reducing too much may affect shelf life and consistency.

How long does homemade rhubarb and ginger jam last?

When properly sealed and stored in a cool, dark place, it can last up to 1 year unopened. Once opened, keep it in the fridge and consume within 3–4 weeks.

Final Words

This River Cottage Rhubarb and Ginger Jam is a perfect celebration of simple, seasonal cooking. With its bright tartness and subtle warmth, it’s a truly delightful preserve that elevates breakfasts, desserts, and even savory dishes. Easy to make, satisfying to gift, and impossible not to enjoy!

Other Popular Recipes

• Jamie Oliver’s Rhubarb and Ginger Jam
• Mary Berry Tomato Sauce
• Mary Berry Fried Rice
• River Cottage Rhubarb and Ginger Jam
• Mary Berry Chocolate Truffles

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