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rhubarb and ginger gin jam on spoon

Rhubarb and ginger gin jam

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
Total Time 35 mins
Course jam
Cuisine British
Servings 37 servings
Calories 112 kcal


  • 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


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.


Calories: 112kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 85mgFiber: 1gSugar: 28gVitamin A: 36IUVitamin C: 4mgCalcium: 25mgIron: 1mg
Keyword gin, ginger, rhubarb
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