Rhubarb and Ginger Jam

Name: Rhubarb and Ginger Jam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
Cuisine: Welsh
Ingredients: 1000 g Rhubarb; 1000 g granulated white sugar; 35 g fresh root ginger; 75 g stem ginger in syrup; 30 ml stem ginger syrup; 60 ml Lemon juice; 2 g lemon zest; 1 g ground ginger; 50 ml Water

A vibrant, tart-sweet Welsh preserve pairing tender spring rhubarb with warming stem ginger. Perfect on hot buttered toast, crumpets, or fresh scones.

🇬🇧United Kingdom· North Wales

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 20
Difficulty: Easy
Calories: 115 kcal

Ingredients

0 of 9 gathered

Servings

1000 g Rhubarb — trimmed and chopped into 2cm pieces
1000 g granulated white sugar — standard granulated or preserving sugar
35 g fresh root ginger — peeled and finely grated
75 g stem ginger in syrup — finely chopped
30 ml stem ginger syrup — taken directly from the stem ginger jar
60 ml Lemon juice — freshly squeezed, provides natural pectin and acidity
2 g lemon zest — finely grated from 1 unwaxed lemon
1 g ground ginger — half a level teaspoon for background warmth
50 ml Water — cold tap water

Equipment

•Large heavy-based saucepan or preserving pan
•Wooden spoon
•Small saucer
•Ladle and jam funnel
•Sterilised glass jars with lids

Nutrition

Per serving, approximate

Calories: 115 kcal
fat: 0.1 g
carbs: 29 g
fibre: 0.9 g
protein: 0.4 g
calories: 115 kcal

Instructions

1
Place a small ceramic saucer in the freezer to chill for testing the jam set later.
2
Put the chopped rhubarb, sugar, fresh ginger, stem ginger, syrup, lemon zest, lemon juice, and water into a large preserving pan.
3
Stir gently over low heat on the hob until all the sugar crystals have completely dissolved.
4
Increase the heat to medium-high and bring the mixture to a rolling, vigorous boil.
5
Boil rapidly for 12 to 15 minutes, stirring frequently to prevent fruit sticking to the base.
6
Remove the pan from the heat and spoon a little hot jam onto the cold saucer.
7
Push the edge of the jam with your fingertip after one minute to check if it wrinkles.
8
Return the pan to a boil for 2 more minutes if it remains runny, then test again.
9
Skim off any surface foam using a clean spoon, then let the jam settle for 5 minutes.
10
Ladle the hot jam carefully into warm, sterilised glass jars, leaving 1cm of headspace.
11
Seal the jars tightly with clean lids and leave them upright to cool completely.

Chef's tips

Ensure the sugar is fully dissolved over low heat before bringing the pan to a rolling boil to prevent a grainy texture. Do not skip the lemon juice, as rhubarb is low in natural pectin and needs acidity to help the jam set firmly. Use pink early-season garden rhubarb for the prettiest rosy colour.

Ingredient substitutions

stem ginger in syrup → an extra 20g of fresh grated root ginger plus 2 tbsp golden syrup
granulated white sugar → jam sugar with added pectin for a firmer set in less boiling time

Storage

Store unopened sealed jars in a cool, dark cupboard for up to 12 months, and refrigerate after opening for up to 6 weeks.

Reheating

Serve at room temperature, or gently warm individual spoonfuls in a small heatproof dish over hot water if desired.

Common mistakes to avoid

•Boiling the jam before the sugar has completely dissolved, which causes recrystallisation and gritty jam.
•Overcooking the rhubarb until it turns into a dark brown paste rather than a vibrant, soft preserve.
•Pouring boiling jam into cold glass jars, which can cause the glass to crack.

Serving suggestions

Spread generously over warm, buttered Welsh cakes or toasted crumpets.Dollop alongside thick clotted cream on freshly baked buttermilk scones.Swirl through thick natural Welsh yoghurt or morning porridge.