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Rhubarb Jam with Orange and Ginger

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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 juice.  Delicious on that morning toast!

A jar of rhubarb jam alongside some fresh rhubarb.

Hey guys!  Popping in today with this easy rhubarb jam recipe!  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!

Easy Homemade Rhubarb Jam

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!

Ingredients for homemade rhubarb jam with orange and ginger.

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, check out how to here.
  • 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 5-7 days.

Ingredients for homemade rhubarb jam in a pot ready to be cooked.

Because this rhubarb jam is not too sweet and a little on the savoury-ish side with the addition of ginger, this rhubarb jam would be lovely with some pork chops. Of course, it’s also yummy on that morning toast 😉

An overhead shot of homemade rhubarb jam alongside some ginger, rhubarb and orange.

Other Rhubarb Recipes you may Enjoy

A spoonful of homemade rhubarb jam.

Hope you love this homemade rhubarb jam as much as we do!

Until next time take care and chit chat again soon 🙂

~Dawn

P.S. If you think this homemade rhubarb jam will make your  belly happy too, please be sure to hit that little Pin button.  Many thanks, you guys! XO

A jar of homemade rhubarb jam wit a spoon sticking in it alongside some rhubarb, orange and ginger.
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5 from 13 votes

Rhubarb Jam with Orange and Ginger

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 juice.  Delicious on that morning toast!
Course Condiment
Cuisine American, Canadian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 32 tbsp (about 2 cups)
Calories 21kcal
Author Dawn Coombs

Ingredients

  • 1 lb rhubarb stalks -cut onto 1/2 inch pieces
  • 1 cup water
  • 1/2 cup orange juice
  • 2/3 cup sugar
  • 1 tbsp orange zest
  • 1 tbsp freshly grated ginger

Instructions

  • In a heavy bottomed pot on medium low heat add all ingredients.
  • Bring to a low simmer and cook 40-45 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 glass jar, let cool slightly and then store in fridge.  Mixture will further thicken as it cools.  Yields about 2 cups. Enjoy!

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 5-7 days.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!

Nutrition

Serving: 1tbsp | Calories: 21kcal | Carbohydrates: 5g | Sodium: 1mg | Potassium: 48mg | Sugar: 4g | Vitamin A: 0.4% | Vitamin C: 4% | Calcium: 1.3% | Iron: 0.2%

A photo collage of homemade rhubarb jam with orange and ginger.

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Reader Interactions

Comments


  2. 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

    Reply


  4. 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!

    Reply

  5. 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!

    Reply


  6. 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!

    Reply


  11. 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.

    Reply


  12. 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!

    Reply


  14. 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!

    Reply

    • 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 🙂

      Reply

  15. 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.

    Reply

  17. 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!

    Reply

  18. 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!

    Reply

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