Try this delicious Rhubarb Ginger Jam recipe for a burst of sweet and tangy flavors that will elevate your breakfast or snack time. The combination of fresh rhubarb and spicy ginger creates a unique and irresistible jam that you’ll want to spread on everything!

Preparation time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Serves: 8


  • 4 cups chopped rhubarb
  • 1/2 cup water
  • 2 cups sugar
  • 1/4 cup fresh ginger, grated
  • 1 lemon, juiced


  1. In a saucepan, combine rhubarb, water, sugar, and ginger.
  2. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture thickens, about 30 minutes.
  3. Stir in the lemon juice and cook for an additional 5 minutes.
  4. Remove from heat and let the jam cool before transferring it to sterilized jars.
  5. Store in the refrigerator for up to two weeks and enjoy on toast, scones, or yogurt.

Nutrition Information:

Calories: 150 || Carbohydrates: 38g || Fiber: 2g || Sugar: 33g || Protein: 1g || Fat: 0g || Saturated Fat: 0g || Cholesterol: 0mg || Sodium: 5mg

What I Love About This Recipe?

  1. The combination of rhubarb and ginger creates a unique and delicious flavor profile.
  2. This jam is easy to make and perfect for beginners in canning and preserving.
  3. The sweet and tangy taste pairs well with a variety of dishes, making it a versatile addition to your pantry.
  4. The vibrant color of the jam makes it visually appealing and perfect for gifting to friends and family.
  5. The jam’s texture is thick and spreadable, making it ideal for sandwiches, desserts, or as a topping for ice cream.

What To Avoid While Making this Recipe?

  1. Avoid overcooking the jam, as it can become too thick and lose its fresh flavor.
  2. Avoid using wilted or old rhubarb, as it will affect the taste and texture of the jam.
  3. Avoid adding too much sugar, as the natural sweetness of the rhubarb should shine through in the jam.
  4. Avoid using a non-reactive saucepan to avoid any metallic taste in the jam.
  5. Avoid transferring the hot jam into cold jars, as this can cause them to break. Always sterilize your jars beforehand.

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