Click here to print this page

Planning Retirement Online

Everyday Cooking - Rhubarb and Ginger Jam.

June 2011                                                                                                                                   

foodEveryday Cooking is a feature of run by Rosemary Martin. 

Covering topics such as bread making, meals for one, nutritional meals, healthy eating, freezer cooking, seasonal cooking, microwave cooking, bulk cooking, preserves etc., Useful for older people and those on a limited budget, or single householders…

Please e-mail Rosemary with your cooking comments, or ideas for this section of laterlife 

Rhubarb & Ginger JamRhubarb and ginger jam

This is the time of year when there is a glut of rhubarb in the markets, supermarkets, or your own garden. So what better than to make some jam to put in the store cupboard for those winter days. This recipe, according to some of my neighbours, makes the best rhubarb and ginger jam they have ever tasted. And it is so simple to make.


2 ½ lb rhubarb, trimmed and chopped (prepared weight)
2 ½ lb jam sugar or preserving sugar
Juice of 2 lemons
1 oz fresh root ginger
4 oz preserved or crystalised ginger, very finely chopped



Put the rhubarb in a large plastic or glass bowl in alternate layers with the sugar and lemon juice. Save the lemon shells and pips for later. Cover and leave mixture overnight.

Next day, crush or bruise the root ginger slightly with a weight, or a rolling pin and tie it up in a piece of muslin together with the lemon shells and pips.

Put the rhubarb mixture into a preserving pan with the muslin bag. Bring to the boil and boil rapidly for 15 minutes. Remove the muslin bag, add the preserved or crystalised ginger and boil for a further 5 minutes, or until setting point is reached.

Remove any scum and allow to cool slightly before putting into sterilised jam jars.


  • You can use ordinary sugar instead of jam or preserving suagar but it makes thinner jam.
  • To sterilise jam jars, first wash them in hot soapy water, then rinse well and leave to dry naturally on a rack upside down. Finally put them in the oven for 20 minutes at a temperature 140C/275F/Gas mark 1.. I put a dozen or so, and their lids, in a stainless steel meat tin.

Bookmark This Share on Facebook Receive more like this

 Dorset apple cake

Tell us your cookery successes or disasters

Want to comment on this article or ask other laterlife visitors a question?

Then visit the comment section of the Later Lifestyle Network, click on the 'Discussion Tab' (you can't see this until you are logged in) and create a new topic or add your views to an existing one. 

feeling Good

Feeling Good

The above article is part of the features section of called laterlife interest. laterlife interest contains a variety of articles of interest for visitors to written by a number of experienced and new journalists.

It includes both one off articles and also associated regular columns of a more specialist nature such as Healthwise, Gardener's Diary, our regular IT question and answer section called YoucandoIT and there's also 'It could be you' by Maggi Stamp laterlife's counsellor on human relationships. 

Looking to the future

Looking to the future

Tell us about what you would like to see here on in the future or any changes you would like to see. Just email

Latest articles

To view the latest articles click on laterlife interest or to view indexes to previous articles click on laterlife interest index. To search for articles about a certain topic, use the site search feature at the top right of the page.
Back to Laterlife Today

Visit our Pre-retirement Courses section here on laterlife or our dedicated Retirement Courses site


Advertise on