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.
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!
- 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
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.
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.
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 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.
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.
Here are some other gin jam recipes you might like to try;
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.
Rhubarb and ginger gin jam
- 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
- 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