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–+ servings
Rhubarb and gin jam. Tangy and sweet with a delicate aromatic flavour from the gin, this beauty is so good on toast, stirred into rice pudding or used in a cake! Recipe by movers and bakers
5 from 1 vote

Rhubarb and Gin Jam

A vibrant homemade rhubarb and gin jam that features tangy rhubarb infused with a splash of gin, making it a gourmet edible gift or a sophisticated topping for your morning toast and afternoon scones.
Servings 24 servings
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 6 hours
Total Time 35 minutes

Ingredients

  • 400 g (4 cups) rhubarb
  • 400 g (2 cups + 2 tbsp) jam sugar
  • 0.5 lemon, juice only
  • 50 ml (3 tbsp + 1 tsp) gin

Instructions

  • Place all the ingredients into a large mixing bowl. Stir together until combined, then cover the bowl and set aside for at least 2-3 hours or overnight to macerate.
  • Place a small saucer in the fridge whilst making the jam. This is used to test if the jam is done cooking later.
  • Prepare the jars. Wash the jars in warm soapy water and rinse thoroughly. Place the jars on a baking tray and pop into a warm oven preheated to 140C/285F to dry out for 15-20 minutes.
  • While the jars sterilise, let's make jam! Tip the mixture from the mixing bowl, juices and all, into a large pan. Heat on low for 10 minutes to dissolve the sugar, then turn up to medium heat and bubble. Stir continuously until thickened and all the rhubarb has broken down. The jam should reach 105C/220F. If you haven't a thermometer, place a small dollop on the cold saucer and place in the fridge for two minutes. Gently push the jam with your finger after two minutes: if the skin on the jam creases when pushed, the jam is ready. If it is too wet, cook a further couple of minutes and test again.
  • Carefully transfer the jam into the sterilised jars. Screw the lids on securely, and leave to come to room temperature. Once cooled, pop in the fridge to set, at least overnight. Enjoy!

Notes

  • Use a pink variation of rhubarb for a pretty coloured jam. You can, of course, use green rhubarb, but it will affect the final colour of the jam, turning it more into a greeny-brown colour instead.
  • Ensure you use a jam sugar when making this, rather than just a normal sugar. Jam sugar contains added pectin, which aids in its setting once cooked and is essential in one such as rhubarb, as there is less natural pectin in rhubarb itself.
  • Stir the jam often to prevent it from sticking to the bottom of the pan and burning. Always use a spatula or non-metal spoon with a longer handle and be careful of splattering jam as you stir.
  • I use a potato masher to mash up any larger pieces of rhubarb once it has cooked down and softened a little as I prefer my rhubarb jam more smooth than chunky.
  • Always sterilise your jam jars to help prevent the growth of bacteria. You can either sterilise in a hot oven for 20 minutes or pop the jar and lid into boiling water for 15 minutes before adding the jam.
    • Author: Andrea
    Calories: 76kcal
    Course: Breakfast + Breads
    Cuisine: British
    Keyword: Gin Infused Jam, Gourmet Jam Recipe, Homemade Rhubarb Jam, Jam for Cheese Board, Rhubarb and Gin Jam, Rhubarb Gin Jam Recipe

    Nutrition

    Calories: 76kcal