This easy rhubarb jam comes together in about 45 minutes all in one pot. It’s a little twist on a classic with the addition of freshly grated ginger and orange. Delicious on that morning toast!
Popping in today with this easy rhubarb jam recipe!
Why buy store-bought when you can make homemade jam?
I make mixed berry chia jam on the regular and when rhubarb is in season, I’m all about that.
Time is running out when it comes to rhubarb availability because the season is so short.
I figured I better hurry up while the gettin’ was good because you’re gonna want to make this one. It’s just too darn easy not to!
Like pretty much all jams, this rhubarb jam comes together pretty easily. I was watching The Great British Baking Show the other week and one of the contestants was baking something with rhubarb, orange and ginger. I thought what a great idea for jam! Often rhubarb jam is made with strawberries (which is lovely), but not this time!
Because this rhubarb jam is not too sweet and a little on the savoury side (with the addition of ginger), it would be lovely with some pork chops. Of course, it’s also yummy on that morning toast 😉
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Tips for Making this Rhubarb Jam
Use a heavy bottomed pot. That’s always my preference when making sauces or jams.
Stir every 5 minutes or so, so the mixture doesn’t stick or burn.
Don’t like ginger? Feel free to omit it.
Like things a little sweeter? Add a touch more sugar.
This is a small batch jam recipe, meaning it doesn’t yield bottles and bottles. I didn’t can this recipe here, but if you want to preserve/can it, this is a great guide to canning.
Do not use rhubarb leaves. Use stalks only. The leaves are poisonous.
This jam has no added thickeners and will further thicken as it cools in the fridge.
Keep refrigerated and best enjoyed within 5 to 7 days.
More Rhubarb Recipes You May Enjoy
- Strawberry Rhubarb Crisp
- Chipotle Rhubarb BBQ Sauce
- Tilapia Tacos with Strawberry and Rhubarb from Champagne Tastes
- Honey Baked Rhubarb Toast with Ricotta and Pistachios from Rhubarbarians
- Strawberry Rhubarb Bars from Imagelicious
- Strawberry Rhubarb Galette from Garlic and Zest
Hope you love this rhubarb orange jam as much as we do!
Until next time take care and chit chat again soon,
Make this homemade rhubarb jam? That’s awesome! Love it if you left a comment below. Many thanks!
Rhubarb Jam with Orange and Ginger
- 1 pound rhubarb stalks , cut onto 1/2 inch pieces
- 1 cup water
- 1/2 cup orange juice
- 2/3 cup sugar
- 1 tablespoon orange zest
- 1 tablespoon freshly grated ginger
- In a heavy bottomed pot on medium low heat add all ingredients.
- Bring to a low simmer and cook 40 to 45 minutes until rhubarb has broken down and mixture has thickened. Stir every 5 minutes or so so that it doesn't burn or stick.
- Pour into a clean glass jar, let cool slightly and then store in fridge. Mixture will further thicken as it cools. Yields about 2 cups. Enjoy!Note: This is a smaller batch jam and meant to be enjoyed quickly (within a few days up to a week). If wanting to preserve/bottle, please refer to an authority in that area and follow proper guidelines.
- Use a heavy bottomed pot. That’s always my preference when making sauces or jams.
- Stir every 5 minutes or so, so the mixture doesn’t stick or burn.
- Don’t like ginger? Feel free to omit it.
- Like things a little sweeter? Add a touch more sugar.
- This is a small batch jam recipe, meaning it doesn’t yield bottles and bottles. I didn’t can this recipe here, but if you want to preserve/can it, check out how to here.
- Do not use rhubarb leaves. Use stalks only. The leaves are poisonous.
- This pectin free jam will further thicken as it cools in the fridge.
- Keep refrigerated and best enjoyed within 5 to 7 days.