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4.58 from 7 votes

Rhubarb, Ginger & Chilli Jam

Rhubarb, Ginger & Chilli Jam
Servings: 30 servings
Prep Time1 d
Cook Time15 mins
Total Time1 d 15 mins


  • 450 g rhubarb
  • 450 g sugar
  • 3 dried red chillies
  • 2 cm finely grated Thai ginger or galangal
  • Juice of half a lemon


  • 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)
  • 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.
  • Place the rhubarb, syrup, ginger & lemon in a saucepan and gently simmer until setting point is reached.
  • Taste the jam whilst cooking and add more ginger, or remove the chillies, if desired.
  • Remove the chillies (if you have not already done so), pour into clean warm sterilised jars and seal.


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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 61kcal | Carbohydrates: 15g | Potassium: 43mg | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 1.2mg | Calcium: 13mg
Course: Jams &amp, Jams and Preserves
Cuisine: Preserving
Keyword: Thai Ginger Jam