Make a batch of this fruity rhubarb jam, then check out our rhubarb compote, strawberry jam, pear jam, plum jam, damson jam, Christmas jam and more jam recipes.

It’s best to use a sugar thermometer when making jam so you can check the setting point.


  • 500g rhubarb, chopped into 2cm pieces
  • 6 red chillies, deseeded and roughly chopped
  • 500g jam sugar
  • 1 orange, juiced
  • 30g ginger, grated


  • STEP 1

    Put a couple of small plates in the freezer for testing the jam later. Toss the rhubarb and chillies with the sugar and leave at room temperature for 1 hour, stirring a few times throughout.

  • STEP 2

    Tip into a pan with the orange juice and ginger, and heat gently, stirring, until the sugar dissolves. Bring to the boil then keep cooking until the mixture reaches jam setting temperature (105C). To test, spoon a little jam onto one of the frozen plates then run your finger through. It should wrinkle and have a jammy consistency. If not, keep boiling and testing. Pour into small sterilised jars and seal.


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