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!
Hi friends!
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!
If you make this homemade rhubarb jam, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
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Rhubarb Jam with Orange and Ginger
Ingredients
- 1 pound rhubarb stalks , cut onto ½ inch pieces
- 1 cup water
- ½ cup orange juice
- ⅔ cup sugar
- 1 tablespoon orange zest
- 1 tablespoon freshly grated ginger
Instructions
- 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.
Notes
- 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.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition (estimate only)
Anne|Craving Something Healthy
I’ve never thought to pair rhubarb with orange. Such a great idea and I love the flavor combo you have here! I don’t usually see rhubarb late summer, but I’m on the hunt now 🙂
Girl Heart Food
Thanks Anne! It really is a tasty pairing 🙂
Katie Crenshaw | A Fork's Tale
Rhubarb Jam is one of my favorites. It doesn’t grow here where I live, but it does in Wisconsin. I always pick up jars when I visit my family there. Recently they started selling rhubarb stalks at our local grocery stores and I was so excited to see it. Now I have the perfect recipe to use them with! xoxo
Girl Heart Food
Thank you Katie 🙂 Enjoy, my friend! XOXO
Mimi
Lovely. It’s not quite a chutney, but you’re right, definitely not as sweet as a classic jam, which I prefer! Great recipe!
Girl Heart Food
Thanks Mimi 🙂
Ben|Havocinthekitchen
I do love rhubarb, but I wasn’t able to make anything with it this season. I bought some twice, and it was sitting in the fridge so long, that it was about to spoil. So both times I ended up cutting and freezing it. Well, maybe its time comes in winter 🙂 Love this jam! You’re right – it works beautifully with orange (I love incorporating a few drops of orange blossom water too), but ginger is something new to me. I need to give it a try!
Girl Heart Food
Hope you get a chance to finally make something with rhubarb! Thanks so much, Ben 🙂 The ginger really does add a somethin’ somethin’!
Laura
My favorite kind of jam – easy and delicious! Rhubarb is my all-time favorite, too! Hopefully it will cool down a bit, and I can get this made! Thanks for the recipe. Pinning!
Girl Heart Food
Thanks Laura! Hope you enjoy it 🙂 !!
Shashi at SavorySpin
Dawn, I so love this! I tried making rhubarb jam over this summer and it turned out SO BAD! SO BAD! My sugar was way too low and I didn’t think og adding in that zingy orange or specialicious ginger! Gawsh, if I am lucky enough to find rhubarb before the summer ends, I’m so gonna have to give this a try! Thanks for this recipe, my friend!
Girl Heart Food
Hope you get a chance to try this one out, Shashi! Thanks so much, my friend 🙂
Kathy @ Beyond the Chicken Coop
I love making my own jam! Our rhubarb is just about done for this season, but I think I could harvest just enough to make a batch of jam! 🙂
Thao @ In Good Flavor
Oh wow! This IS easy! It makes me want to make some right now. It looks so good, I think I would just eat it straight from the jar! 🙂
Girl Heart Food
Thanks Thao! Hope you get a chance to try this one out 🙂 Happy weekend, my friend!
Jennifer @ Seasons and Suppers
Such a great idea! It must be absolutely bursting with flavour 🙂
Girl Heart Food
Thanks Jennifer! Sure is 😉
Leanne | Crumb Top Baking
What a great flavor combo Dawn! And I love the idea of pairing this jam with pork chops! Of course, slathering it on toast would be pretty delicious too! Happy almost weekend!
Girl Heart Food
Thank you Leanne! It sure would be 😉 Have a great weekend!
Milena
Sounds delicious and what a fun way to use rhubarb. I love the addition of ginger. Bet this jam will make a really fun addition to a cheese board with seed crackers. Yum! Pinned.
Girl Heart Food
Thank you Milena 🙂 Oh my! That sounds wonderful! Have an awesome weekend!
Shelby
I always look forward to rhubarb season! Jam is one of my favorite ways to use it. I love the addition of ginger, will definitely try this out the next time I make jam!
Girl Heart Food
Thanks Shelby! Hope you like it 🙂
Katherine Hackworthy
Rhubarb jam is so good, such a lovely flavour. With the added orange and ginger, this sounds just perfect. Delicious on homemade scones.
Girl Heart Food
Thanks Katherine! Scones? I like the way you think 😉
Sues
This is such a delicious idea! I always mean to cook and bake with rhubarb more often and then suddenly, summer is over. I can make this once and enjoy it all year long… Well, as long as it lasts anyway!
Girl Heart Food
Thanks Sues! I don’t always think of rhubarb and I don’t know why because it’s right in our garden, but I’m sure glad I did this time 😉 Hope you get to make something with it before the season ends 🙂
Ellen
What a great recipe to use up a garden’s bounty of rhubarb! This would be so delicious on so many things but I could eat it right out of the jar.
Girl Heart Food
I think I did 😉 Thanks Ellen!
SHANIKA
Yum! Homemade Jam is the best and this looks like it’s bursting with flavor!
Girl Heart Food
Totally! Thanks so much, Shanika 🙂
David @ Spiced
I absolutely love homemade jams…almost as much as I love homemade breads. That works out well since they compliment each other, right? 🙂 I’ve never made a rhubarb jam, but I love the addition of citrus and ginger here. This sounds like a delicious way to start the morning! Hope you have a great weekend ahead, my friend!
Girl Heart Food
Oh, yes – bread! Nothing like homemade! Thanks David 🙂 You have a great weekend too!
Kelsie | the itsy-bitsy kitchen
My heart skipped a beat when I saw rhubarb in the title of this post. Rhubarb is one of my most favorite foods EVER EVER EVER! I’m thinking paired with orange and ginger it has to be incredible. I just want to eat that whole jar with a spoon! Have a great weekend, girlie!
Girl Heart Food
Awww – thanks Kelsie! And lentils, if I remember 😉 Have a great weekend too!
Mary Ann | The Beach House Kitchen
I love making homemade jam Dawn. People think it’s so hard, but it’s really so easy! Love the added ginger and orange to your recipe! Bet it’s delicious! Pinned! Happy weekend!
Girl Heart Food
Right? So easy! Thanks Mary Ann – appreciate it 🙂 Happy weekend to you too!
[email protected]
Is there anything more comforting than homemade jam? Not in my books, there isn’t! This looks wonderful! Have a beautiful weekend, my friend! XOXO
Girl Heart Food
Nope! Thanks Annie! You too 🙂 XOXO