Rhubarb + Ginger = OMGosh Jam! A best friend to toast, this rhubarb recipe is also a good oatmeal topper, mixed with yogurt or served with cheese.
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.
- Start with similar size pieces of fruit so that they cook evenly.
- 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.
- Cook, stirring frequently to prevent scorching, until the fruit breaks down and mixture thickens.
- 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.
Chop the rhubarb into similar size pieces so they cook evenly.
Cooks’ Note: If you want Strawberry Rhubarb Jam, use 4 cups rhubarb and 3 cups strawberries. Both versions are good!
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.
Here’s how to use Rhubarb Ginger Jam
- spread on toast with my Nut’n Seed Butter
- top oatmeal and plain yogurt
- use with cheese, with on a sandwich or as part of a cheese plate
- use in on this yogurt breakfast tart (use rhubarb instead of cranberries)
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
Rhubarb + Ginger = OMGosh Jam! A best friend to toast, it’s also a good oatmeal topper, mixed with yogurt or served with cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3 cups 1x
- Category: Jam
- Method: stovetop
- Cuisine: American
- 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
- Combine rhubarb, sugar, and lemon juice in large saucepan; let stand about 15 minutes so sugar releases some fruit juices.
- Cook over medium-high heat, stirring frequently until thick, 20-30 minutes.
- Remove from heat. Add rosemary and allow to steep for an hour. Remove rosemary.
- The jam will keep covered in the refrigerator for a month or may be frozen in an air-tight container.
To make Strawberry Rhubarb Jam use 4 cups rhubarb and 3 cups strawberries
- Serving Size: 2 tablespoons
- Calories: 35
Keywords: rhubarb jam, how to cook rhubarb, easy homemade jam