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Delicious Gluten-free Rhubarb and Ginger Jam Recipe

My delicious gluten-free rhubarb and ginger jam recipe is the perfect way to make the most of your rhubarb harvest. Jam is a great way to preserve fruits and is so easy.

I am totally obsessed with making jam at the moment, it gives me a happy buzz. I am fortunate to be able to grow rhubarb in my own back garden, give it a go it is really simple and it can be used in so many recipes.

This jam is a brilliant way to preserve homegrown rhubarb so you can enjoy it all year round. It’s cheap to make and tastes absolutely scrummy!

You can add it to many desserts, crumble being a firm favourite, make sandwiches, or eat it straight from the jar, guilty!

I recycle all my glass jars and only have to buy the preserving sugar so it’s a great way to save a few quid.

So get outside and get gathering or pop to your local farm shop. Happy hunting.

What you’ll love about this recipe

• It’s naturally gluten-free, so no worries about hidden nasties
• Uses just three simple ingredients – rhubarb and ginger, preserving  sugar, and lemon juice
• A perfect way to use up a bumper crop of rhubarb
• Versatile – great on toast, in desserts, or straight from the jar (I won’t tell!)
• Makes a lovely homemade gift for friends and family

Ingredients

• Rhubarb: You’ll need 1 lb of fresh rhubarb. If you have the space, you can grow this at home as it is super easy.
• Fresh ginger: Use an 8cm piece of fresh ginger.
• Sugar: Use 1 lb of preserving sugar. This special sugar helps the jam set properly and gives it that lovely glossy finish.
• Lemon: You’ll need the juice of half a fresh lemon. This adds a bit of zing and helps the jam set.

Instructions

• Start by giving your rhubarb a good wash and pat dry.
• Next, chop your rhubarb into bite-size pieces and grate your root of ginger.
• Next, measure out your rhubarb and sugar. You want equal amounts of each – this recipe uses a pound-for-pound ratio.
• Chuck the sugar, ginger and rhubarb into a large saucepan and give it a good stir. Add the lemon juice and mix it all together.
• Cook the mixture on low heat until all the sugar has dissolved. Then, bring it to a boil and leave it to boil for about 15 minutes.
• Here’s a nifty trick: put a couple of saucers in the freezer. To test if your jam is ready, spoon a bit onto a chilled saucer. If it wrinkles when you push it with your finger, it’s done!
• Once it’s ready, carefully pour the hot jam into sterilised jars. I find using a funnel or a small measuring jug helps avoid any messy spills.

What to serve with Gluten-free Rhubarb and Ginger Jam

Sweet Pairings

• Gluten-Free Toast or Scones: The jam is classic on warm gluten-free toast, crumpets, or scones, especially with a dollop of clotted cream or dairy-free spread.
• Yoghurt or Porridge: Swirl the jam into Greek yoghurt, coconut yoghurt, or hot gluten-free porridge for a tangy, spicy twist.
• Gluten-Free Cakes or Muffins: Spread between layers of a gluten-free sponge cake, on top of cupcakes, or as a filling for gluten-free almond pinwheel pastries.
• Pancakes or Waffles: Drizzle over gluten-free pancakes or waffles for a vibrant, fruity breakfast.
• Ginger Crunch Cookies: Use the jam as a filling for gluten-free ginger crunch and rhubarb ice cream sandwiches.

Savoury Pairings

• Cheese Boards: Pair with sharp cheeses such as mature cheddar, goat cheese, or blue cheese. The tartness of rhubarb and the warmth of ginger complement creamy and salty cheeses beautifully.
• Charcuterie: Serve alongside pâté, cold meats, or terrines for a sweet and spicy contrast.
• Roast Meats: Use as a condiment with roast pork, lamb, or venison to add a touch of sharpness and complexity to the dish.
• Sandwiches: Spread in gluten-free sandwiches with cold meats or cheese for an extra layer of flavour.

Are you ready to try my gluten-free Rhubarb and Ginger Jam recipe? Then let’s get started:

If you have a sweet tooth like me, then why not check out these👇

• Gluten-free blackberry jam
• Gluten-free pancakes
• Gluten-free tomato chutney
• Gluten-free Victoria sponge cake

Gluten-free Rhubarb and Ginger Jam Recipe Tips:

Preparation and Ingredients

Use equal weights of rhubarb and sugar for a balanced flavour and proper set
Fresh ginger provides a warming spice; bruising root ginger before adding helps release more flavour.
Preserved stem ginger in syrup can be added for extra zing and texture.
You can use frozen rhubarb if fresh is unavailable-just thaw and drain well before using.

Maceration

Layer chopped rhubarb and sugar in a bowl and leave overnight or at least a few hours. This draws out juices, helps dissolve the sugar, and improves the jam’s texture and flavour.

Cooking and Setting

Dissolve the sugar over low heat before bringing it to a boil to avoid crystallization.
Boil rapidly until the mixture thickens and reaches setting point-typically 8–15 minutes, but this can vary.
Use the “wrinkle test”: place a spoonful of jam on a cold plate from the freezer, wait a minute, then push with your finger. If it wrinkles, it’s ready.
If the jam is too runny, continue boiling and test again every minute or two.

Sterilizing Jars

Wash jars and lids thoroughly, then sterilize in the oven at 150–160°C (place jars upside down on a tray while still wet, so steam helps sterilize them).
Fill jars while both jam and jars are hot to reduce contamination risk.

Sealing and Storage

Place a wax disc on the surface of the jam before sealing it with lids to help prevent mould.
Store sealed jars in a cool, dark place. Properly made jam keeps for at least a year.
Once opened, refrigerate and use within four to six weeks.

Adjusting Sugar and Pectin

Reducing sugar is possible but may affect shelf life and set; jams with less sugar are best kept refrigerated and consumed sooner.

Rhubarb is low in pectin, so if you prefer a firmer set, consider adding commercial pectin or lemon juice.

Flavor Variations

Try adding orange zest or juice, lemon, or even a splash of gin for a twist on the classic flavor.
For a lower-sugar version, monitor shelf life closely and store it in the fridge.

Serving Suggestions

Delicious on gluten-free toast, scones, yoghurt, or as a glaze for meats and roasted vegetables.

Batch Size

You can scale the recipe, but larger batches may take longer to reach the setting point. Use a thermometer (104–105.5°C) for accuracy if making big batches.

Freezing

While not necessary, you can freeze jam in small containers. Defrost in the fridge and use within a week.

Frequently Asked Questions

What ingredients do I need to make gluten-free rhubarb and ginger jam?

You typically need rhubarb, granulated sugar, root ginger (fresh or preserved stem ginger in syrup), and sometimes lemon juice. All these ingredients are naturally gluten-free.

Is rhubarb a fruit or a vegetable?

Rhubarb is technically a vegetable, though it’s commonly used in sweet recipes like jams and desserts.

Why do I need to leave the rhubarb and sugar overnight?

Macerating the rhubarb with sugar overnight draws out the water from the rhubarb, helping the pieces hold together during cooking and improving the jam’s texture.

How many jars does a typical batch make?

A standard recipe yields about 4 jars (370 ml each), but you can halve the recipe for a smaller batch.

Can I use old or frozen rhubarb?

Yes, jam is a great way to use up old rhubarb, and you can also use frozen rhubarb-just thaw and drain before using.

Can I increase or decrease the recipe size?

It’s not recommended to make a much larger batch, as it’s harder to get the jam to set without burning the sugar. Smaller batches are fine-just halve the ingredients.

Do I need to peel rhubarb for jam?

No, there’s no need to remove the skin from rhubarb; it cooks down well and helps provide color to the jam.

Can I use “lazy ginger” from a jar instead of fresh or stem ginger?

You can try using lazy ginger, but it’s best to contain it in muslin for the first part of cooking and still add preserved ginger later for proper flavor. Results may vary.

Is this jam suitable for people with gluten intolerance or celiac disease?

Yes, as long as all ingredients are gluten-free and there’s no cross-contamination, this jam is safe for those avoiding gluten.

How do I know when the jam is set?

Use the wrinkle test: place a spoonful of jam on a cold plate, let it cool, and push it with your finger. If it wrinkles, it’s ready.

How should I store the jam?

Store sealed jars in a cool, dark place. Once opened, keep it in the fridge and use it within a few weeks.

Can I add other flavours?

Yes, orange zest or juice is a popular addition for extra flavour.

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