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A simple and bright rhubarb jam recipe that skips pectin, using fresh rhubarb, granulated sugar, lemon juice, and optional fresh ginger for a tangy-sweet spread perfect for toast, yogurt, and baking.

  • Total Time: 12 hours 20-25 minutes
  • Yield: Approximately 2-3 jars of jam (jar size not specified) 1x

Ingredients

Scale
  • 400 g fresh rhubarb, trimmed and cut into 1/2-inch (about 1 inch / 2.5 cm) pieces
  • 400 g granulated sugar
  • 4 cm fresh ginger, finely grated (optional)
  • 1 to 2 tbsp lemon juice (can substitute lime juice 1:1, or use half the amount apple cider vinegar as an alternative)

Instructions

  1. Rinse the fresh rhubarb well, trim ends, and cut into roughly 1-inch (2.5 cm) pieces.
  2. Place rhubarb pieces into a mixing bowl; add grated fresh ginger if using.
  3. Sprinkle granulated sugar evenly over rhubarb and ginger, gently toss to coat all pieces well.
  4. Cover bowl with plastic wrap or lid and let macerate overnight at room temperature to draw out juice and dissolve sugar.
  5. Wash, sterilize, and warm clean jam jars and lids by placing them on a baking tray in a 120°C (250°F) oven.
  6. If ginger root pieces were added, remove them before cooking.
  7. Transfer rhubarb and sugar mixture to a large saucepan or preserving pan.
  8. Heat gently over medium heat, stirring occasionally, until all sugar dissolves completely (about 5-10 minutes).
  9. Add lemon juice to the pan.
  10. Increase heat to bring mixture to a rolling boil; carefully simmer and observe as jam thickens, cooking for about 20-25 minutes.
  11. Perform the plate test: drip a spoonful of hot jam onto a chilled plate, wait a minute, then check if it wrinkles and holds shape when pushed with a finger; if yes, jam is set.
  12. Remove pan from heat and let sit for about 5 minutes.
  13. Ladle hot jam into warm sterilized jars, seal immediately.
  14. Allow jars to cool; listen for the popping sound indicating proper seal.

Notes

Ensure sugar is fully dissolved before boiling to avoid grainy jam., Use moderate heat to prevent burning or crystallization., Taste rhubarb before adding sugar to adjust sweetness for perfect tart-sweet balance., Use clean spoons to avoid contamination when serving., Store sealed jars in a cool, dark pantry for up to 12 months., Once opened, keep jam refrigerated and consume within 3-4 weeks., Optional variations: mix with strawberries (200g rhubarb and 200g strawberries) for rhubarb-strawberry jam; swap lemon juice with lime juice or apple cider vinegar (half amount); substitute fresh ginger with 1 tsp ground ginger or omit for pure rhubarb flavor; add vanilla or cinnamon for different flavor twists.

  • Author: Laura
  • Prep Time: 12 hours (including overnight maceration)
  • Cook Time: 20-25 minutes
  • Category: Preserve

Nutrition

  • Serving Size: Approximately 1 tablespoon
  • Calories: Approximately 50-60 calories per tablespoon (estimate based on ingredients)
  • Fat: 0g per serving
  • Carbohydrates: Approximately 13-15g per serving (mostly from sugar and rhubarb)
  • Protein: Less than 1g per serving