This rhubarb, strawberry and ginger jam recipe brings together three gorgeous flavours that complement each other perfectly.
It’s delicious served with hot buttered toast, or dolloped on a steaming bowl of rice pudding!
Rhubarbs jam is often best saved until later in the rhubarb season when the stalks are long and thick.
When the stalks are young and tender, they are far too delicate for preserves, and are best saved for gently poached dishes.
The following recipe makes about 10 jars. So be sure you have a few ready and sterilised before you get jamming!
If you give it a go, do let me know how you get on.
Janie x
- 1.8 kg rhubarb - stems only
- 450 g strawberries
- 1.8 kg granulated sugar
- 150 g fresh root ginger
Pre-sterilise your jam jar, lids, jam funnel and ladle by running through the dishwasher on a hot wash. Keep all equipment in the dishwasher with the door closed until need to keep it hot.
Chop the rhubarb into inch long pieces.
Place into a large, deep saucepan or preserving pan, add 2 tablespoons of water and pop on the lid.
Simmer gently for 10 minutes.
Pour the sugar into the pan, give it a stir and simmer until the sugar is all dissolved.
Meanwhile, peel and finely chop ginger.
Don’t crush the ginger as this will leave you with stringy bits in your jam. Instead, use a sharp knife to really finely chop it up.
Once the sugar is dissolved, add the ginger and the strawberries to the pan.
Bring to a boil, and continue boiling for about 15 minutes, or until setting point of 105°C (220F) is reached.
There will likely be a layer of white foam on the top of the boiling jam.
It won’t harm your jam to leave this in, but your finished jam will look much cleaner if you scoop it off using the ladle.
Remove the pan from the heat and using the jam funnel and ladle, carefully scoop the boiling hot jam into the hot jam jars.
Top with wax paper jam discs and seal immediately.
Bintu @ Recipes From A Pantry says
I tried strawberry and ginger jam – and it did not quite work for me but I think the addition of Rhubarb would be fab.
Jane Sarchet says
Was it the flavour that didn’t work Bintu, or did it not set properly?
Janie x
Bintu @ Recipes From A Pantry says
I meant to say that I needed to throw my recipe out and make this one. Been making spiced rhubarb chutney last weekend and I think the ginger and rhubarb work really well together. Pressed enter before I finished my previous comment.
Sylvia says
I’m not a big fan of ginger solo, but with something as tasty as rhubarb and strawberries it must taste superb! I have to buy some rhubarb soon, my Mum cake with rhubarb needs a place on the blog :D xx
Jane Sarchet says
Oooh, I’ll be keeping an eye out for that one Sylvia!
Janie x
Louisa Foti says
Oh YUMMY!!! I’ve never made rhubarb jam but that sounds truly sublime with strawberries and all that ginger. Want to make some NOW!!!
Jane Sarchet says
Haha, steady on girl! :D
Janie x
Karen says
YES PLEASE! What a LOVELY combo of tastes and textures for jam, lovely!
Jane Sarchet says
Ha! I originally intended this jam recipe to grace the pages of last months Tea Time Treats, but what with flu and strawberries that were still few and far between it just wasn’t to be. Better late than never right? :)
Janie x
Choclette says
Oh Janie, you have strawberries already? I am swooning at the very thought. Rhubarb and ginger and rhubarb and strawberries are both good flavour pairings, so why not have all three. I suspect I would very much like this jam.
Jane Sarchet says
We have LOADS Choccy, I’m picking a large bowl every two days. Yesterdays batch went in the freezer for winter crumbles, need to make some plain strawberry jam next. YUM!
Janie x
Kate - gluten free alchemist says
This sounds an incredible flavour combination! And such a beautiful colour. Thank Bridget and Keith for allowing it to be shared! Bookmarked!
Jane Sarchet says
Absolutely, knowing the reputation this jam has among their guests I was chuffed when they agreed to share!
Janie x
Glamorous Glutton says
Sounds like a fab jam, I’ve had rhubarb and ginger, but I bet that addition of strawberries makes all the difference. GG
Jane Sarchet says
The three do work rather well together GG :)
Janie x
London Unattached Lifestyle and Travel says
I’ve made strawberry and rhubarb jam. It’s actually a nice easy one because the rhubarb helps the set. Ginger sounds like a great addition!
Jane Sarchet says
Yes, it is great mix Fiona and wakes early morning taste buds up a treat!
Janie x
Franglais kitchen, Nazima says
Rhubarb is only something I have grown to like in my adult years – and ginger is of course a perfect spice to go with it, though have recently tried out a version with cinnamon and cardamom and can report that this is now my new favourite conserve! will try your version out when my current batch runs out Jane!
Jane Sarchet says
Ooh heck, that sound sounds gorgeous Nazima!
Janie x
Simone says
Ok, you’ve convinced me that I need to be making this straight away. The combination sounds just about perfect!
Jane Sarchet says
Simone, you’re going to LOVE it :)
Janie x
Janice says
That sounds so tasty. I love rhubarb and ginger jam but have never tried it with strawberries, it sounds delicious. Thank you for joining me and Karen for the Great British Rhubarb Recipe Round Up.
Jane Sarchet says
My pleasure Janice, it’s a great round up theme and one I’ll definitely be keeping an eye for future rhubarby inspiration!
Janie x
Jeanette says
Hi Janie,
I am wondering if you add water and if you do, how much? I am looking forward to trying this recipe, I live in Australia and we have our fruit ready.
Regards
Jeanette
Jane Sarchet says
Morning Jeanette and a belated Merry Crimbo! It has been a looong time since I last made this jam but as far as I know the recipe is spot on as it is written. There is quite a lot of moisture in the fruits, but if you have a problem please do let me know.
Janie x
Bronwyn says
I went strawberry picking with my children yesterday and we picked the rhubarb today. My home is currently filled with the aroma of your jam and I think I’m going to bake scones after this to try it out. Smells SO good! Thanks for the lovely recipe!
Jane Sarchet says
Aww, that’s fantastic news! Bronwyn I hope you enjoy it :)
Janie x
Cally says
Fabulous! I have always loved rhubarb and ginger jam but love the addition of strawberries. I saw this as I was given a punnet of strawberries and had just picked my rhubarb, and made it straight away. Now to practice my scone making skills!
Jane Sarchet says
Oh great job Cally! So glad you enjoyed it as much as we did :)
Janie x
Emily says
This is really lovely, best thing I’ve ever found to do with all the rhubarb we grow!
Jane Sarchet says
So glad you enjoyed it Emily!
Jane x
Robyn says
I just made this recipe . I 1/2 the quantities
Absolutely loving the flavour and easy to make
Thank you
Jane Sarchet says
That’s wonderful to hear Robyn, thanks so much for sharing :)
Jane x