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Home » ALL RECIPES » Rhubarb and Ginger Gin Jam

Rhubarb and Ginger Gin Jam

By Karon Grieve 6 Comments

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Here we are with another rhubarb recipe. But this is a recipe to use up the left over rhubarb from out rhubarb and ginger gin. And make rhubarb and ginger gin jam. Now who wouldn’t embrace a recipe that contains gin, even if it does mean you have been living la vida rhubarb for what seems like weeks now…

rhubarb and ginger gin jam by larderlove

Rhubarb and Ginger Gin Jam

Oh the taste of that sharp tangy rhubarb with the kick and warmth of ginger. Yes, it was perfect in the Rhubarb and Ginger Gin we made the other week. But now it’s time to take it one step further and turn the leftover gin soaked rhubarb into this amazing jam.

rhubarb and ginger gin jam by larderlove

Last week I made my Rhubarb and Ginger Gin and said you should hang on to the gin soaked rhubarb after making the gin. What to do with that ginny rhubarb? That’s an obvious one where I’m concerned, let’s make

Rhubarb and Ginger Gin Jam

rhubarb and ginger gin jam by larderlove

Ingredients;

  • 500g gin soaked rhubarb
  • Same quantity of fresh rhubarb
  • 1 kilo sugar
  • zest and juice of 1 orange
  • 1 tsp grated fresh ginger
  • 1 tsp vanilla extract

rhubarb and ginger gin jam by larderlove

For best results this is a 2-step process.

Method;

  • Mix together the gin soaked and fresh rhubarb in a bowl and add the orange juice and zest, grated ginger and the sugar.
  • Stir the mixture well and cover the bowl with cling film.
  • Set aside overnight to let the rhubarb release it’s gorgeous juices.
  • Next day pour the mixture into a high sided pan and add the vanilla extract.
  • Heat at a low temperature until the sugar is completely dissolved then raise temperature to a rolling boil.
  • Boil till setting point is reached 105C/220F.
  • Finally ladle into sterilised jars

rhubarb and ginger gin jam by larderlove

Jam tips and kit

You can check out all my jam making tips here and also see my jam making kit page where you’ll find all the gear I use for preserving.

This recipe for rhubarb and ginger gin jam will make 5 small 150ml jars. I got these cute little jars in IKEA and they are not expensive, only £2.50 for 4. Because they are just perfect for gifting it’s always good keep some in store for your prezzie preserving.

rhubarb and ginger gin jam by larderlove

Ways to use your rhubarb and ginger gin jam

Have it on your toast in the morning. Oh come on, short of being Sue Ellen in Dallas who Terry Wogan always said had gin or her cornflakes, this really is the only acceptable way to enjoy your favourite tipple before work!

Stir it into yogurt either for breakfast or as a super easy dessert.

Use it as a filling in a Victoria sponge cake.

Spread it on your scones (here is my simple scones recipe) and don’t forget the whipped cream.

Finally why not put a dollop on your cheese board and have it with a nice mature cheddar.

rhubarb and ginger gin jam by larderlove

Rhubarb and ginger gin jam

Yet another way to use up left-overs from your booze making activities. Never let it be said that I am not thinking of the environment and our throwaway society. After all even a spoonful of gin is too much to waste!

Cheers!

Karon x

Here are some other gin jam recipes you might like to try;

Cranberry Gin Jam

Strawberry Gin Jam

rhubarb and ginger gin jam by larderlove

Rhubarb and ginger gin jam

Karon
This rhubarb and ginger gin jam is a fun and tasty way to get your gin fix at any time of day!
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Prep Time 10 mins
Cook Time 25 mins
Course jam

Ingredients
 

  • 500 g gin soaked rhubarb
  • 500 g fresh rhubarb chopped
  • 1 orange juice and grated zest
  • 1 tsp fresh ginger peeled and grated
  • 1 kilo sugar
  • 1 tsp vanilla extract

Instructions
 

  • Mix together the gin soaked rhubarb, fresh rhubarb, orange juice and zest, ginger and sugar in a large bowl
  • Cover with cling film and set aside in kitchen overnight for rhubarb juices to be released
  • Add vanilla extract and pour the whole mixture including sugar at bottom of bowl into high sided pan
  • Heat on low till sugar has completely dissolved
  • Raise temperature to rolling boil for approximately 20 minutes till setting point is reached at 105C/220F
  • Carefully ladle into sterilised jars and seal
Keyword gin, ginger, rhubarb
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rhubarb and ginger gin jam by larderlove

Filed Under: ALL RECIPES, Homemade Jam

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Comments

  1. Yael @ Nosherium says

    March 27, 2020 at 10:01 pm

    This is absolutely gorgeous! I can’t wait until I can get my hand on some rhubarb! I’ve loved all your recent posts, so comforting and beautiful.

    Reply
    • Karon Grieve says

      March 30, 2020 at 11:24 am

      Thanks very much. Hope you get some rhubarb soon.
      K x

      Reply
  2. Monica says

    August 14, 2020 at 11:46 pm

    The rhubarb ginger gin is delightful. I had some trouble with the jam.
    Rho I boiled it as indicated, there was still too much liquid so U I boiled a bit more . Big mistake . It hardened as I put it into the jars.
    Now what do I do with hard candy jam?? Ideas??

    Reply
    • Karon Grieve says

      August 17, 2020 at 9:37 am

      Hi Monica
      Glad you liked the gin so much. Jam can be a pest when it doesn’t set first time. You can try adding more liquid/fruit but this doesn’t always work.
      K

      Reply
      • Rowena Siddorn says

        November 1, 2020 at 10:59 pm

        Can you use certo?

        Reply
        • Karon Grieve says

          November 2, 2020 at 10:36 am

          Hi Rowena
          You don’t need to add pectin to this recipe. Just normal sugar.
          K

          Reply

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