Rhubarb and ginger jam

Rabarbermarmelad med ingefära

Rhubarb and ginger jam with cheese

Homemade rabarbermarmelad med ingefära (rhubarb and ginger jam) for breakfast is a real treat, but I think this jam, which is almost like a pickle or chutney, is probably even better served with some Västerbottensost or a good piece of mature (aged) Cheddar. John Duxbury


Recipe summary for rhubarb and ginger jam


• If you are new to jam making or you could do with quick refresher, checkout our Top Tips for Making Jam.
• Don't worry too much about the setting point. The jam sets fairly well anyway, but if you overcook it slightly it will become a bit darker and more chutney-like, which you might actually prefer.
• I use quite a lot of ginger because my wife loves ginger. If you would prefer a more subtle hint of ginger, reduce the quantity of stem or crystallised ginger to 50 g (2 oz).

Rhubarb and strawberry jam

• Also try rabarbermarmelad med jordgubbar (rhubarb and strawberry jam), which is a wonderful combination and is more jam-like. Perfect on toast, porridge, scones or muffins.


1 kg (8 cups) rhubarb
1 kg (5 cups) jam sugar
1   unwaxed lemon, zest and juice
75 g (3 oz) stem or crystallised ginger, finely diced
25 g (1 oz) fresh peeled ginger
1 tsp   butter


1. Sterilise 3 or 4 clean jam jars by placing in an oven at 130°C (250°C, gas ½, fan 120°C) for 10 minutes.

2. Wash the rhubarb and cut into 2 cm (¾") lengths. Place in a large bowl.

3. Add the jam sugar, lemon zest, lemon juice and finely diced stem or crystallised ginger.

Rhubarb and ginger jam ingredients macerating

4. Finely grate the fresh ginger into the bowl. Give everything a good stir, loosely cover with a shower cap or clingfilm (food wrap) and leave to macerate for 2 hours, stirring occasionally.

5. Pop a few saucers in the freezer.

6. Pour the macerated fruit into a preserving pan over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Increase the heat and boil steadily, stirring occasionally so that it doesn't burn. Cook until the rhubarb is tender and the conserve has reached setting point* – this should take between 10 and 20 minutes.

7. Remove the pan from the heat, leave to one side for 5 minutes and then remove the scum with a metal spoon. If any scum remains, add a teaspoon of butter and stir into the jam to dissolve the remaining scum.

8. Using a jam funnel, ladle into the sterilised jars and seal.

*Testing for a set

To test for a set, turn the heat off and move the pan to one side. Drop ½ teaspoon of the jam onto a cold saucer, leave it for 30 seconds, then hold the saucer on its side. For a firm set, the jam should wrinkle when pushed with your finger.


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John Duxbury
Editor and Founder