Rhubarb and Ginger Jam

Rhubarb and Ginger Jam


1 person made this

Rhubarb and ginger simmered with sugar to create a delicious jam. Tastes great on toast, in cakes and anywhere you can think to eat jam.

Dotty1 Australian Capital Territory, Australia

Makes: 3 kg

  • 2kg rhubarb, washed and diced
  • 1 1/2 kg sugar
  • 2 teaspoons ground ginger
  • 1/2 teaspoon citric acid

Preparation:15min  ›  Cook:15min  ›  Extra time:8hours soaking  ›  Ready in:8hours30min 

  1. Cover rhubarb with sugar and allow to stand over night.
  2. Place into a saucepan with the ginger and citric acid. Bring to a boil. Boil briskly for 10-15 minutes until jam jells when tested.


In place of ground ginger, you can use 30g bruised root ginger, just remember to remove it before bottling the jam.

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