Yorkshire Rhubarb and Ginger Jam

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  This is a scrumptious jam made with the first crop of Yorkshire Rhubarb, for which Yorkshire is justly famous; created by guest chef Brenda Clough, the rhubarb came from the garden of Cortworth House, Wentworth. The jam is sweet and tangy, ideal for spreading on a scone or on a Yorkshire Fat Rascal! This should make about 4 or 5, 400g jars.



  • 1kg rhubarb, washed and diced. Note: don't peel the rhubarb as it is the red colouring in the skin that gives the jam the lovely pink colour.
  • 800g sugar
  • Juice of a large lemon
  • Zest of half a lemon, finely grated
  • 100g stem ginger, finely chopped
  • 1.5cm of fresh ginger, peeled, and grated.
  • 2 tbsp syrup from the stem ginger


  1. Put a clean saucer into the freezer to chill.
  2. Put the rhubarb in a large saucepan and pour the sugar and the syrup over the rhubarb and leave for one hour.
  3. Add the chopped stem ginger, grated ginger, lemon juice, and grated lemon zest.
  4. Bring slowly to a boil over a medium heat, and boil for about 15 minutes.
  5. Now you need to test for set - put a teaspoonful onto the chilled saucer from the freezer, if the edges wrinkle slightly when tipped, the jam is ready. (This is quite a soft set jam.)
  6. If not cook for another 5 minutes and test for the set again.
  7. Keep doing this until the jam has set to your satisfaction.
  8. When the set is right, pour into sterilised jars and seal.

Tip: To sterilise jars, either place them in an oven preheated to 150°C /300°F for 10 minutes, or put them through a hot cycle in your dishwasher.


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