We’re jammin’

Rhubarb and ginger jam has always been one of my favourite preserves. There’s nothing quite like a warm scone or a hot slice of toast with a generous dollop of this fruity, spicy jam on top for keeping out the winter chill. But I’ve never made it myself… till now!

Rhubarb and Ginger Preserve
Makes 4 x 1 lb / 454 g jars


  • 1 kg rhubarb
  • 1 kg sugar
  • 100g ginger root
  • 8 tbsp lemon juice
  • small knob of butter (optional)


  • Peel the rhubarb and chop into small chunks
  • Peel and grate the ginger root
  • Put the rhubarb, ginger and sugar in a bowl, mix well, cover and leave overnight to draw the juices out
  • Empty the rhubarb, ginger and sugar into a large pan, and add the lemon juice
  • Bring to a rolling boil, stirring continually
  • Reduce heat, but keep it at a steady rolling boil for 15 – 20 minutes (you may want to add a small knob of butter to disperse the foam)
  • Drop half a teaspoon of the jam on a cold plate and leave it in a cold place for a few minutes. If it wrinkles when you draw your finger across it, it has reached setting point
  • Stand for 5 – 10 minutes then pour into sterilized, heated jars and stir if the fruit floats to the top
  • If using lids, put them on immediately. If not using lids, put wax paper circles (shiny side down) on the top of the jam immediately, then wait till jam is completely cool before covering with cellophane

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