Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Homemade Jam » Rhubarb and Ginger Gin Jam (zero waste)

Rhubarb and Ginger Gin Jam (zero waste)

Author: Karon Grieve Published : March 2020

Recipe
rhubarb and ginger gin jam
rhubarb and ginger gin jam
rhubarb and ginger gin jam pin image

Here we are with another rhubarb recipe. But this is a recipe to use up the leftover rhubarb from my rhubarb and ginger gin and make rhubarb and ginger gin jam. This is a delightfully tangy jam with that kick of gin. Now, if you haven’t made my rhubarb gin you can just add gin to this recipe instead and more rhubarb.

rhubarb and ginger gin jam on spoon

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.

And this ticks the zero waste box too!

ingredients for rhubarb and ginger gin jam

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

Alternative ingredients

If you didn’t make my rhubarb and ginger gin (why not?) you can always use an extra 500g of rhubarb and 100ml of gin instead for this recipe. Just add the gin at the last minute before you pot up your jam.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

soaking the rhubarb overnight

How to make rhubarb and ginger gin jam

For best results this is a 2-step process.

  • On day one mix together the fresh rhubarb and gin soaked rhubarb in a large bowl. Stir in the orange juice and zest, grated ginger and sugar. Cover the bowl with cling film and set this aside overnight so that all those gorgeous juices and flavours are released.
  • Next day pour your rhubarb mixture into a non-reactive pan and add the vanilla extract and heat gently to make sure all that sugar has completely dissolved.
  • Boil the jam till you reach that magical setting point of 105C/220F
  • Finally, ladle into sterilised jars – see jam-making notes below.

Why mascerate the rhubarb?

Soaking the rhubarb overnight along with the orange, ginger and sugar is the French method of making great jam. By doing this you are releasing the juice from the rhubarb and also dissolving the sugar so that when you come to make your rhubarb and ginger gin jam you boil it for a shorter time and thus keep more of that amazing flavour.

top down shot of jar of rhubarb jam on saucer

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

How much rhubarb jam does this recipe make?

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.

Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.

jar of jam with spoon on top

Serving ideas

Have this amazing rhubarb and ginger gin jam 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 this rhubarb and ginger jam as a filling in a Victoria sponge cake. Or add it to my amazing rhubarb and ginger 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.

larder links

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

Cranberry Gin Jam

Strawberry Gin Jam

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
rhubarb and ginger gin jam on spoon

Rhubarb and ginger gin jam

Karon Grieve
This rhubarb and ginger gin jam is a fun and tasty way to get your gin fix at any time of day!
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course jam
Cuisine British
Servings 37 servings
Calories 112 kcal

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 kg sugar
  • 1 tsp vanilla extract
Metric – US Customary

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

Notes

If you haven’t made my rhubarb and ginger gin you can use another 500g of rhubarb for this recipe and just before potting up the jam add 100ml of gin.
This recipe makes 750g of jam which will keep for up to a year in a cool dark place. Once opened store in the fridge and use within a month.
Calories etc taken from 1 tablespoon of jam.

Nutrition

Calories: 112kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 85mgFiber: 1gSugar: 28gVitamin A: 36IUVitamin C: 4mgCalcium: 25mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Homemade Jam, Spring

« Super Quick And Easy Chorizo and Tomato Risotto
50 Homemade Pantry Staples »

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
  3. B says

    May 2, 2021 at 6:58 pm

    Just got fresh rhubarb from the farm stand & I’m making this jam tomorrow without first making the gin- gasp!
    Am curious about adding the gin in right before jarring. Would it not be super boozy and hard to set since the alcohol doesn’t get boiled away?

    Reply
    • Karon Grieve says

      May 5, 2021 at 9:01 am

      Hi there
      This is just how I do it. I always add any booze just before I pot the jam and stir it through. There isn’t enough to change the set of the jam.
      Hope you enjoy it
      K

      Reply
  4. Jan says

    September 11, 2021 at 12:24 pm

    Hi, the gin is nearly ready but I can’t find fresh rhubarb to add to make the jam. Can I add frozen rhubarb instead?

    Reply
    • Karon Grieve says

      September 11, 2021 at 3:13 pm

      Hi Jan
      Yes by all means use frozen rhubarb. Frozen strawberries can be added too if you fancy.
      K

      Reply
  5. Hayley says

    May 19, 2022 at 9:55 am

    Hi

    I am in the process of making your Rhurbarb and ginger Gin, with the hope of then making the jam.

    You don’t mention Jam sugar, so I am assuming you can use any sugar.

    Reply
    • Karon Grieve says

      June 6, 2022 at 8:24 am

      Hi Hayley
      I use standard granulated sugar when making my jams unless otherwise stated, so normal sugar is just fine here.
      K

      Reply
  6. Rachel Mayne says

    April 15, 2024 at 12:13 pm

    5 stars
    Really enjoyed making the rhubarb gin followed by the jam. We had rhubarb in the garden that husband said needed using. Double bubble – Gin and Jam! I’m saving the recipes for next year.

    Reply
    • Karon Grieve says

      April 17, 2024 at 9:07 am

      Hi Rachel
      Sounds like you have made full use of that rhubarb, thanks for letting me know you liked the recipes so much.
      K

      Reply
  7. Tony Sharp says

    April 13, 2025 at 12:42 pm

    Just started the rhubarb and ginger gin. At the end, rather han making jam, I want to make compote. How do I alter your jam recipe to achieve this?

    Reply
    • Karon Grieve says

      April 15, 2025 at 9:43 am

      Hi Tony
      As Compote generally has less sugar than jam i would just use the 50/50 fresh and gin soaked rhubarb and instead of using same quanity of sugar use less, the quantity is up to you as to how sweet you want it,
      K

      Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 329

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.