5 from 1 vote
Rhubarb, Ginger & Chilli Jam
Prep Time
1 d
Cook Time
15 mins
Total Time
1 d 15 mins

Rhubarb, Ginger & Chilli Jam

Course: Jams &amp, Jams and Preserves
Cuisine: Preserving
Keyword: Thai Ginger Jam
Servings: 30 servings
Calories: 61 kcal
Author: Helen Best-Shaw
  • 450 g rhubarb
  • 450 g sugar
  • 3 dried red chillies
  • 2 cm finely grated Thai ginger or galangal
  • Juice of half a lemon
  1. Cut the rhubarb into 2cm chunks and place in a bowl, pour the sugar over and give the bowl a shake.  Add the chillies and leave for 24 hours. (I left mine in the fridge for about 5 days)
  2. After a day the sugar will draw the juice out of the rhubarb making a lovely pink tinged syrup.   Taste to check the level of chilli, if hot enough, remove them, if not leave them in for the cooking.
  3. Place the rhubarb, syrup, ginger & lemon in a saucepan and gently simmer until setting point is reached.
  4. Taste the jam whilst cooking and add more ginger, or remove the chillies, if desired.
  5. Remove the chillies (if you have not already done so), pour into clean warm sterilised jars and seal.
Recipe Notes

Setting Point - Place a blob of the jam onto a saucer and allow to cook for a minute, if a skin forms and the jam wrinkles with a gentle poke the jam is ready.   If still runny carry on cooking.

To Sterilise Jam Jars - Remove the lids and place in a low oven for 20 minutes,  pour boiling water over the lids, or run through the dishwasher.

Nutrition Facts
Rhubarb, Ginger & Chilli Jam
Amount Per Serving
Calories 61
% Daily Value*
Potassium 43mg 1%
Total Carbohydrates 15g 5%
Sugars 15g
Vitamin A 0.6%
Vitamin C 1.5%
Calcium 1.3%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.