Rhubarb & Ginger Gold Jam

AllServes 8

If you’re struggling with a glut of homegrown rhubarb in the garden this summer, this Rhubarb & Ginger Gold Jam recipe from the team at Pennine Brewery is a great way to enjoy this Yorkshire staple. Using their Pennine Natural Gold beer, this simple jam recipe can be used for puddings or just on your morning toast for many months to come! For more information about Pennine Brewery’s award winning range visit www.pennine-brewing.co.uk


1kg Rhubarb (trimmed)

1kg jam sugar

zest and juice of one lemon

50g stem ginger chopped

4cm piece of ginger

200ml Pennine Natural Gold


  1. Wash the rhubarb and slice into 2 inch pieces, then tip into a large bowl and add the sugar, lemon zest and juice.
  2. Add the Pennine Natural Gold and finely grate the peeled ginger over the top.
  3. Stir the mixture and leave for about two hours to infuse – longer if possible
  4. After two hours, place the mixture into a saucepan and heat over a medium heat until the sugar has dissolved.  Continue cooking until the rhubarb is tender stirring occasionally and adjusting the heat if needed.
  5. Leave to cool for a few minutes and then pour into sterilised jars leaving to cool on the side before placing in the fridge to set and enjoy!