Rhubarb, ginger and chilli jam

Rhubarb Jam Recipe with Ginger and Chilli
  • 1 Hour 15 Minutes
  • Makes 2 X 250ml Jars
  • Easy

Give this seasonal preserve an aromatic lift with the addition of fiery ginger and punchy chilli


  • rhubarb 500g, chopped into 2cm pieces
  • red chillies 6, deseeded and roughly chopped
  • jam sugar 500g
  • orange 1, juiced
  • ginger 30g, grated


  • STEP 1 Put a couple of small plates in the freezer for testing the jam later. Toss the rhubarb and chillies with the sugar and leave at room temperature for 1 hour, stirring a few times throughout.
  • STEP 2 Tip into a pan with the orange juice and ginger, and heat gently, stirring, until the sugar dissolves. Bring to the boil then keep cooking until the mixture reaches jam setting temperature (105C). To test, spoon a little jam onto one of the frozen plates then run your finger through. It should wrinkle and have a jammy consistency. If not, keep boiling and testing. Pour into small sterilised jars and seal.

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