Description
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.
Ingredients
- 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
Instructions
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.
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.
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.
Remove from the heat and let the jam settle for a few minutes. Ladle into sterilized jars, seal immediately, and leave to cool completely.
Store in a cool, dark place. Once opened, keep the jam in the fridge and use it within a few weeks.