Rhubarb & Ginger Jam


When in Bristol for the Jubilee weekend we had afternoon tea at a wonderful little café. It consisted of savoury and sweet scones, with chutney and jam respectively. They were so bloody scrumptious we thought we’d attempt to replicate them. Here is the recipe for our sweet jam. The corresponding sweet scone recipe is here, the savoury scone here and the chutney here. Magic.


1kg  rhubarb
400g jam sugar (or caster sugar and 8g pectin)
30g stem ginger
6cm piece of root ginger
juice of 1 lemon
1 tsp vanilla extract


Wash and chop the rhubarb into 1cm slices. Chop the stem ginger and  grate the root ginger. Add to a large pan with the sugar and other ingredients. Bring to the boil over a medium heat. Note, you do not need to add any liquid to this as the rhubarb will smush down. Simmer on a low heat for around an hour, but use your common sense; the sauce should be thick and slightly sticky. Quite like jam. In fact, very like jam. Try cooling a small amount on cold plate to see if it is ready. It will thicken on cooling, so  bear this in mind.

Pour into a sterilised jar and leave to cool. Keep in the fridge. At a guess, it would be best eaten within 8 weeks. But we will not be liable for any stomach bugs incurred if eaten before or after this length of time. It was chosen somewhat arbitrarily. Who knows, it might be 16 or it might be 4, ours probably won’t last that long anyway…!

*Tip Alert*

Sterilising jars

There are a few ways of doing this, but we find the easiest is to wash them by hand in hot soapy water. Dry them in the oven on a very low setting (around 70°) for around ten minutes. Put the jam into the jars whilst both are still hot. Remember that if you cool glass jars very quickly (put them in cold water whilst still hot) they will probably crack, so don’t do that.



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