Rhubarb Ginger Jam

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Rhubarb + Ginger = OMGosh Jam! A best friend to toast,┬áit’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


  • 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


  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.


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


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