Yorkshire Rhubarb and Ginger Jam

Name: Yorkshire Rhubarb and Ginger Jam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
Cuisine: Yorkshire
Ingredients: 1000 g forced yorkshire rhubarb; 1000 g granulated white sugar; 35 g fresh root ginger; 75 g stem ginger in syrup; 3 tbsp stem ginger syrup; 2 tbsp Lemon juice; 1 tsp ground ginger; 15 g Unsalted butter

A vibrant, tangy preserve combining tart pink Yorkshire forced rhubarb with the warming heat of fresh and stem ginger. Perfect on warm scones or buttered toast.

🇬🇧United Kingdom· Yorkshire and the Humber

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 20
Difficulty: Easy
Calories: 95 kcal

Ingredients

0 of 8 gathered

Servings

1000 g forced yorkshire rhubarb — trimmed and chopped into 2cm chunks
1000 g granulated white sugar — standard preserving or granulated sugar
35 g fresh root ginger — peeled and finely grated
75 g stem ginger in syrup — drained and finely chopped
3 tbsp stem ginger syrup — reserved from the ginger jar
2 tbsp Lemon juice — freshly squeezed
1 tsp ground ginger — for warm background spice
15 g Unsalted butter — to disperse surface foam

Equipment

•Large preserving pan or heavy-based saucepan
•Small saucers
•Sterilised glass jars with lids
•Jam ladle
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 95 kcal
fat: 0.3 g
carbs: 23 g
fibre: 0.8 g
protein: 0.4 g
calories: 95 kcal

Instructions

1
Place two small saucers into the freezer to chill for testing the setting point later.
2
Place the sliced rhubarb, granulated sugar, and lemon juice into a large preserving pan.
3
Leave the mixture to stand for 1 hour until the sugar dissolves into drawn rhubarb juices.
4
Stir in the grated fresh ginger, chopped stem ginger, ginger syrup, and ground ginger.
5
Place the pan over low heat on the hob and stir until all sugar dissolves completely.
6
Increase the heat and bring the mixture to a rapid rolling boil (a vigorous boil that cannot be stirred down).
7
Boil rapidly for 10 to 15 minutes, stirring occasionally to prevent sticking.
8
Remove from the heat and spoon a little jam onto a chilled saucer.
9
Wait 1 minute, then push the jam with your finger; if it wrinkles, setting point is reached.
10
Stir in the butter to clear any foamy scum from the surface.
11
Carefully ladle hot jam into warm sterilised jars, leaving a 1cm headspace at the top.
12
Seal tightly with lids immediately and allow the jars to cool completely.

Chef's tips

For the brightest pink colour and tenderest texture, select early-season forced rhubarb grown in dark sheds. If the jam has not reached setting point after testing, return the pan to a rolling boil for another 2 to 3 minutes before testing again. Always ensure glass jars are thoroughly sterilised in a warm oven before filling to prevent spoilage.

Ingredient substitutions

forced Yorkshire rhubarb → outdoor field-grown rhubarb (chopped slightly smaller)
stem ginger in syrup → finely chopped crystallised ginger
unsalted butter → dairy-free butter alternative or omitted entirely

Storage

Store unopened jars in a cool, dark cupboard for up to 12 months; once opened, keep refrigerated and consume within 4 weeks.

Reheating

This preserve is served at room temperature and does not require reheating.

Common mistakes to avoid

•Boiling the jam before all the sugar granules have completely dissolved, which causes crystallization.
•Overcooking the jam, which turns the delicate forced rhubarb dark brown and caramelised.
•Pouring boiling preserve into cold glass jars, causing the glass to crack.

Serving suggestions

Spread generously over warm, buttered homemade scones with clotted cream.Swirled into thick Greek yoghurt or traditional Yorkshire curd tart filling.Slathered onto toasted crumpets or freshly baked sourdough bread.