Rhubarb and Ginger Jam

    8 hours 30 minutes

    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.

    Australian Capital Territory, Australia
    3 people made this

    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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