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Amazing Rhubarb, Ginger & Gin Jam.

Posted by Lorraine on 4th Jun 2019

This fantastic Rhubarb, Ginger And Gin Jam recipe is just lovely. It's perfect for this time of the year when rhubarb is plentiful.

Having received a big stack of rhubarb from our neighbours allotment I decided to put it to good use. Rhubarb, ginger and gin are three things I particularly love! Needless to say, for me, this is a winning combination.

This recipe makes two 250ml jars. It needs to be soaked overnight so please remember to factor this in before you decide to make it. It's really easy to make and is great served on scones, toast or even added to on top of fruit and Greek Yoghurt.

Our delicious 'Rhubarb, Ginger And Gin Jam' is perfect for gifting too.

Rhubarb, Ginger And Gin Jam

Prep Time – Soak overnight before making the jam!

Cooking Time –  Approx 10 Minutes

Servings - 2 x 250ml jars


• 450g Prepared rhubarb

• 450g Sugar

• 10g Piece of root ginger, peeled.

• 30g Stem ginger - cut into small pieces (In syrup)

• 2 Tbsp gin 

• 2 Tbsp freshly squeezed lemon juice

• 1/2 vanilla pod - seeds only


1. Wash and trim the rhubarb. Cut into 2cm pieces. Once prepared, weigh the fruit! 

2. Give the root ginger a good bash with a rolling pin!

3. Place the rhubarb, sugar, lemon juice, gin and vanilla seeds in a bowl, mix well.  Pop the root ginger in the middle and leave to soak overnight. 

5. Before making the jam, place a saucer in the fridge or freezer to cool. We’ll use this to test if the jam is ready!

4. Add the sticky rhubarb mixture into a heavy based pan or preserving pan. Remove the root ginger and place into a muslin cloth then place back into the mixture. Slowly bring to the boil. Once at fast boiling point, continue to boil for 5 minutes.

5. Remove from the heat and remove the root ginger. Add the stem ginger pieces, stir and return to the boil for a further 4 minutes. 

6. Remove the cold saucer from the fridge. Take the pan off the heat. Add a teaspoon of jam onto the cold saucer. Let it cool a little then push with your finger. If there is a ‘skin’ your jam is set. If not, return to the boil for a further 2 mins. Continue to test this way until the jam is set.

7. Carefully pour into sterilised jars and seal with lids straight away. 

8. Store away in a cool dry place. Once opened keep refrigerated and use within 2 months. 

Recipe inspired from

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