Rhubarb, Ginger And Orange Jam

As the new year approached, I decided that one of my resolutions would be to make more jam. Last year was the first time I made a proper attempt at jam making. It was during the Summer, when we had an abundance of strawberries and the obvious choice was to make Strawberry Jam. The process was easier than I thought and really quite enjoyable. Since then I’ve been reading up on the science of jam making. Such things as which fruit’s are high/low in pectin (pectin makes the jam set), as well as some basic equipment required (preserving pan/funnel/sterilised jars). Although these items are useful, you don’t necessarily need a preserving pan (a heavy based saucepan will do the job). However, I do recommend using a funnel when filling the sterilised jars to avoid the worry of spillages.

Forced rhubarb is such a pretty pink vegetable to see in the grey of January (forced rhubarb is in season from late December to March) and so when I spotted a gorgeous bunch reduced in price in Sainbury’s, I knew I would make my first jam of the year with it! This rhubarb, ginger and orange jam is sweet and tangy with the hint of ginger adding a subtle kick. The orange gives it an almost marmalade feel. You can leave the orange out if you like but to me rhubarb and orange are match made in heaven. What better way to wake up with this spread on your breakfast toast.

Rhubarb, Ginger and Orange Jam

Sarah Montgomery
Cook Time 45 minutes


  • 450g Forced Rhubarb, chopped into 1cm lengths
  • 450g sugar
  • ¼ tsp nutmeg
  • 1 tsp ground ginger
  • 50g crystallised stem ginger, chopped into 1cm lengths
  • zest and juice 1 lemon
  • half an orange peel, finely chopped into little strips


  • Place the rhubarb, sugar, nutmeg, ginger, zest and juice of 1 lemon in a large mixing bowl and mix it all together. Cover with clingfilm and leave to stand overnight at room temperature.
  • In a saucepan, simmer the orange peel for 20 minutes. Meanwhile, put a saucer into the freezer to chill. Drain and stir into the rhubarb mixture.
  • Pour the rhubarb mixture into a preserving pan and stir occasionally over a gentle heat until the sugar has completely dissolved. Then bring to the boil stirring occasionally until the mixture has thickened and setting point is reached.
  • To test if it’s set. Take a tsp of the mixture and drop it onto a chilled saucer. After 30 seconds, push your finger through the jam, if it wrinkles then the jam will set. If not, boil for another minute or so and test again.
  • Remove the pan from the heat and pot up in hot sterilised jars.


Sterilise jars and their lids by washing them in hot soapy water (or in a dishwasher). Transfer to an oven set at 140c and leave them to dry. Pot the jam whilst the jars are still warm.
If you don’t have a funnel, ladle the jam into a heatproof jug.
There is enough to fill two small – medium sized jars (with around half leftover).

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