Simple Rhubarb Jam

Jams & ChutneysServes 4 jars

1.Tip the rhubarb into a large bowl or pan and add the sugar, lemon zest and juice, and chopped ginger. Finely grate the fresh ginger over the rhubarb. Stir, cover, and leave for a few hours, stirring occasionally.

  1. Put a couple of saucers or small plates in your freezer to chill. Pour the rhubarb  mix into a large pan and stir over a  medium heat until all the sugar has  dissolved, then bring the mix up  to a boil.
  1. Cook at a high temperature until the rhubarb is tender and the jam has reached setting point, this should take about 10-15 minutes.
  1. To test the jam for its setting point, drop ½ tsp of the jam ono one of the chilled saucers, and leave for 30 seconds. Gently push with your finger – If the jam wrinkles, it is ready, if not, continue to cook for a couple more minutes and then test again.
  1. When the jam is ready, remove from the heat and leave for 2-3 minutes to cool slightly. Pour into sterilised jars and seal immediately.


(Makes 4 x 450ml jars)

1kg / 2lb 4oz pink rhubabrb, washed and sliced into 2cm pieces

1kg / 2lb 4oz jam sugar

zest & juice of 1 lemon

50g / 2oz stem or crystallised ginger, finely chopped

4cm piece fresh ginger, peeled