Rhubarb ginger jam

Tai’s Rhubarb Ginger Jam


  • 1 lb rhubarb, trimmed, washed and sliced to 1/8-inch pieces (fresh or frozen)
  • 1 cup turbinado sugar
  • 3 oz crystallized ginger, chopped (about 9 tbsp)
  • 1.5 tsp lemon & orange zest (about half:half), coarsely chopped


  1. Combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring constantly to dissolve sugar and prevent scorching.
  2. Reduce heat to medium-low and simmer, stirring frequently, until jam thickens and mounds on a spoon, about 20-30 minutes. Transfer to a glass bowl or jar, cover and chill in the refrigerator.

Yields about 1 and 1/2 cups.

NOTES: we doubled the recipe, using lemon and lime zest and juicing the lime into the mix.  We decreased the ginger to 5 oz for the double batch, which worked well, still allowing the rhubarb to shine.   Yield:  just under 5 half pint jars

One response to “Rhubarb ginger jam”

  1. From Michelle: The first batch came out very well, but the color was not that great, as we used green rhubarb. Added a few strawberries for color, which helped, but it extended the cook time, so the set was extra firm.

    For the second batch, doubled the recipe, keeping with lemon and lime instead of lemon and orange. Added a couple of strawberries for color at the beginning. For the cook, remove the half lemon after 10 minutes to avoid oversetting.

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