Rhubarb and Orange and Ginger Jam

I make this jam every year usually at the start of the rhubarb season in early spring when the stalks are still bright pink and not too thick.    


Put the rhubarb, orange, and ginger in a large casserole – sprinkle over the sugar and leave for 2-3 hours or even better still overnight until the juices have run.

When ready to make the jam pop two tea plates into the freezer.

Place the pan over a low heat and stir from time to time until the sugar dissolves and doesn’t feel gritty when stirred with a wooden spoon. Turn up the heat and bring up to a fast boil.  Don’t stir too often because you will break up the pieces of fruit.

Boil for 15 minutes, stirring from time to time. A froth will have formed on the surface of the jam and towards the end of the boil, as water evaporates, the mixture will start to thicken.

The jam will have transformed from a runny mixture to a thicker, slower bubbling mass. Add the knob of butter and stir through – this will clear the scum from the surface.  Take from the heat, give it a stir then add the pectin and stir again.

To test for a set – put a spoonful onto one of the chilled tea plates and leave to cool – pop it into the fridge for a minute or two. When pushed with the finger it should wrinkle and be thick – if not – and the jam  is still liquid boil up again for another 10 minutes.

Whilst the jam is boiling transfer your clean jam jars into a low oven at 100 degrees for 10-15 minutes to sterilize,

When you have achieved a thick jam transfer into warm sterilised jars, put a lid on and leave to go completely cold.

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