How to make Irish Rhubarb Ginger Jam

Rhubarb Ginger Jam recipe | Perk up your toast, oatmeal, pancakes, French toast or yogurt with Strawberry Rhubarb Ginger jam. This recipe was my souvenir from Ireland. Real food naturally. www.LiveBest.info

Rhubarb + Ginger = OMGosh Rhubarb Ginger Jam! A best friend to toast, this rhubarb recipe is also a good oatmeal topper, mixed with yogurt or served with cheese.

Rhubarb Ginger Jam was a breakfast highlight on a trip to Ireland. The owner of the B&B didn’t think it was anything special, but I sure did. I still laugh at her response when I asked her about it. Apparently, the recipe is so common, she just shrugged me off and gave me a ‘look.’ Raised eyebrows, flat lips. A look of boredom. Maybe for her, but I knew this was one recipe I would recreate.

How to make Rhubarb Ginger Jam

I started with some rhubarb from the garden.

I love to say that because I’m not a great gardener. But I do have some fruits (pun intended) of my labor. Good thing rhubarb is such a self sufficient plant. It returns year after year and doesn’t require much attention.

fresh rhubarb stalks on the grass

reach down to pull stalks out at ground level

  1. Start with similar size pieces of fruit so that they cook evenly.
  2. Stir the ingredients together in a pan and let it sit for 10-5 minutes. This lets the sugar work to draw out fruit juice. I use brown sugar to add some caramel undertones.
  3. Cook, stirring frequently to prevent scorching, until the fruit breaks down and mixture thickens.
  4. Cool and refrigerate or freeze in airtight containers. If freezing, be sure to leave about an inch of headspace so the frozen fruit doesn’t pop the top.

The ingredients

  • 7 cups fresh rhubarb, cut into 1-inch pieces
  • 1 cup brown sugar
  • 3 tablespoons candied ginger, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoons ground ginger
  • a sprig fresh rosemary, optional

Cooks’ Note: If you want Strawberry Rhubarb Jam, use 4 cups rhubarb and 3 cups strawberries. Both versions are good!

cut pieces and stalks of rhubarb on cutting board

Cut rhubarb into similar sizes so it cooks evenly

cooked Rhubarb Ginger Jam in saucepan

Cook fruit until it’s soft and mixture thickens

How to use Rhubarb Ginger Jam

A few more rhubarb recipes to get you going…

Or check out more than a dozen ways to top toast deliciously.

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Rhubarb Ginger Jam spread on toast

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Rhubarb Ginger Jam

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Rhubarb + Ginger = OMGosh Jam! A best friend to toast, it’s also a good oatmeal topper, mixed with yogurt or served with cheese.

  • Author: Judy Barbe
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 3 cups 1x
  • Category: Jam
  • Method: stovetop
  • Cuisine: American

Ingredients

Scale
  • 7 cups fresh rhubarb, cut into 1-inch pieces
  • 1 cup brown sugar
  • 3 tablespoons candied ginger, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoons ground ginger
  • a sprig fresh rosemary, optional

Instructions

  1. Combine rhubarb, sugar, and lemon juice in large saucepan; let stand about 15 minutes so sugar releases some fruit juices.
  2. Cook over medium-high heat, stirring frequently until thick, 20-30 minutes.
  3. Remove from heat. Add rosemary and allow to steep for an hour. Remove rosemary.
  4. The jam will keep covered in the refrigerator for a month or may be frozen in an air-tight container.

Notes

To make Strawberry Rhubarb Jam use 4 cups rhubarb and 3 cups strawberries

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 35
Strawberry Rhubarb Ginger Jam recipe | Perk up your toast, oatmeal, pancakes, French toast or yogurt with Strawberry Rhubarb Ginger jam. This recipe was my souvenir from Ireland. Real food naturally. www.LiveBest.info

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