This easy rhubarb jam recipe is a little twist on a classic with the addition of freshly grated ginger and orange. Delicious on that morning toast!

Jar of rhubarb jam alongside some fresh rhubarb.

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!

Ingredients for homemade rhubarb jam with orange and ginger.

Ways To Enjoy This Jam

There are lots of delicious ways to use this homemade jam, but some of my favourites are:

On toast
Over oatmeal
On a crostini (so good with ricotta cheese)
Use it for a peanut butter and jam sandwich

Close-up of chopped rhubarb with sugar, orange zest and grated ginger over top.

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.
Do not use rhubarb leaves. Use stalks only. The leaves are poisonous.

Jar of rhubarb jam with a spoon resting in it.

More Rhubarb Recipes You May Enjoy

If you make this homemade rhubarb jam, be sure to leave a comment below!

Jar of rhubarb jam alongside rhubarb, orange and ginger.

Rhubarb Jam With Orange and Ginger

Dawn | Girl Heart Food

This easy rhubarb jam recipe is a little twist on a classic with the addition of freshly grated ginger and orange. Delicious on that morning toast!

Print Recipe Save Recipe

Prep Time 5

Cook Time 45

Total Time 50

Course Condiment

Servings 32 tablespoons (about 2 cups)

Ingredients

1 pound rhubarb, cut into ½-inch chunks
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 (about 12-inches in diameter) over medium-low heat, combine all ingredients. Stir.
Bring to a gentle simmer and cook for 40 to 45 minutes, stirring every 5 minutes or so, until the rhubarb has softened and the mixture has thickened.
Once jam is done, allow to cool (jam will further thicken as it cools), portion into a storage jar, cover and store in the refrigerator. 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 can or preserve, follow proper guidelines to do so for sterilizing and sealing.

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.
Do not use rhubarb leaves. Use stalks only. The leaves are poisonous.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword homemade jam, rhubarb recipe

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!