This Rhubarb & Gin Jam is truly refreshing fresh and tasty. It has a hint of vanilla from the little magic black seeds which you can see in it. The lovely pink color comes from the special rhubarb and even if you don't usually like gin, you'll still enjoy this rhubarb jam! It's guaranteed, as the flavor is incredible.
I have to be very honest now, I do enjoy making jam, and there's nothing I love more than coming up with new jam recipes. I'll admit, I never used to like rhubarb. I simply didn't care for it but after making this jam, I've developed a newfound love for it. Its flavor is just so lovely and different from anything else. The gin addition gives this rhubarb jam a nice touch.
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Rhubarb and gin jam is a delightful preserve that combines the tartness of rhubarb with the botanical notes of gin, resulting in a unique and flavorful spread. Here's everything you need to know about making rhubarb and gin jam.
Ingredients needed to make rhubarb and gin jam
This rhubarb and gin jam requires just five ingredients!
- fresh rhubarb
- cane sugar
- gin
- vanilla
- lemon ( juice and zest or just the juice)
See the recipe card below for all the exact quantities.
How to make it
Here are the few steps this jam requires, super quick and simple.
Prepare the rhubarb (wash and chop it) and gather all the needed ingredients.
Place all the ingredients literally in a wide-bottomed pan.
Start cooking the jam but keep a good eye on it and stir from time to time. Please do not go far away while making this jam.
Reduce the jam until you get the desired consistency. See the recipe notes on how to check it for readiness.
Hint: Start with a lower fire until the rhubarb softens and releases some water and then increase the fire/heat and cook until you get a good consistency. Jar immediately in sterilized jars.
Substitutions
Several substitutions can be made when preparing rhubarb and gin jam, all depending on personal preferences or dietary restrictions. Here are some options or ideas:
- Rhubarb Substitutes:
- If rhubarb is not available, you can use other tart fruits such as cranberries, sour cherries, or even green apples. Adjust the sugar accordingly based on the sweetness of the substitute fruit.
- Gin Substitutes:
- If you prefer not to use gin or want an alcohol-free version, you can substitute it with water, fruit juice (such as apple juice or orange juice), or a combination of water and citrus zest for added flavor.
- Sugar Substitutes:
- While granulated sugar is commonly used in jam-making for its preserving properties and texture, you can experiment with alternative sweeteners such as honey, maple syrup, or stevia. Keep in mind that the texture, color, and set of the jam may vary with different sweeteners. Use ripe bananas, dates, or date sugar as a totally natural with no refined sugars added option.
- Flavor Enhancers:
- Instead of lemon juice and zest, you can experiment with other citrus fruits like lime or orange to add a different flavor dimension to the jam.
- Spices and Herbs:
- Enhance the flavor profile of your jam by adding spices like cinnamon, ginger, or cardamom, or fresh herbs such as mint or thyme.
- Thickening Agents:
- If you prefer a thicker jam without relying solely on sugar, you can incorporate natural pectin sources like apple cores or citrus peels during the cooking process to help thicken the jam. I sometimes add chia seeds for extra texture and thickness.
Customize your rhubarb and gin jam to suit your taste preferences and dietary needs while still enjoying a delicious homemade preserve.
Variations
- Add chia seeds - add chia seeds for extra texture
- Make it slightly spicy - add some chili flakes to add to a cheese board - amazing! See this delightful and very special chili, ginger, and lemon rind jam
- Add ginger - add some freshly grated ginger to make a beautiful rhubarb and ginger jam which I love, love, love!
See this Perfect quince jam recipe for a very special and yummy homemade jam.
Serving Suggestions
Enjoy your homemade rhubarb and gin jam on toast, scones, pancakes, or as a delightful addition to desserts and breakfast spreads!
Storage
Store in sterilized jars in your cellar or a cool and dark room until consumed. Good for 2 months or even more but once you have opened the jar, keep refrigerated and consume within 2 weeks or so.
The best rhubarb for making jam
Any variety that is known for its vibrant color, crisp texture, and tart flavor is good for making this delicious jam.
There are several varieties of rhubarb, some popular ones for jam-making include:
- Victoria: This is one of the most common varieties of rhubarb used for cooking and jam-making. It has bright red stalks and a good balance of tartness and sweetness.
- Timperley Early: Another popular variety, Timperley Early rhubarb is prized for its early harvest and tender stalks. It has a vibrant pink color and a tangy flavor that works well in jams and preserves.
- Champagne: Champagne rhubarb is known for its delicate flavor and pale pink stalks. It's less acidic compared to other varieties, making it a good choice for those who prefer a milder taste in their jams.
As for the best time to buy rhubarb, it is generally in season during the spring months, typically from April to June in the northern hemisphere. During this time, rhubarb is at its peak freshness and flavor, making it ideal for jam-making and other culinary uses. However, the availability of rhubarb may vary depending on your location and climate.
When selecting rhubarb for jam-making, look for stalks that are firm, crisp, and brightly colored. Avoid rhubarb that is soft, wilted, or has blemishes. Freshly harvested rhubarb will undoubtedly yield the best results in terms of flavor and texture for your jam.
If you're unable to find fresh rhubarb during its peak season, you can also consider using frozen rhubarb, which is often available year-round and can be used as a convenient alternative for making jam. Just be mindful that frozen rhubarb may release more liquid during cooking, so you may need to adjust your recipe accordingly.
Top tips
- Make small batches for the best outcome - color, flavor, and texture. The smaller the batch, the better the jam. How small? Well, depends on the pan you are using. I would say the best quantity is the one that fully covers the bottom of the pan you will be making the jam in. This is pretty much the rule or the secret with any jam.
- Use firm and fresh rhubarb for the best flavor and texture.
- Sterilize jars and lids thoroughly before filling them with jam to prevent spoilage.
- Stir the jam occasionally while cooking to ensure even heat distribution and prevent it from sticking.
- Be cautious when working with hot jam to avoid burns.
- Experiment with different types of gin to discover unique flavor combinations.
Recipe FAQs
Yes, absolutely! Frozen rhubarb can be used as a substitute for fresh rhubarb. However, bear in mind that frozen rhubarb will release more liquid during cooking so it will require longer cooking times.
Of course you can if you prefer not to use gin, you can substitute it with water or another type of alcohol, such as vodka or even fruit juice. Keep in mind that the flavor will change accordingly.
Yes! The amount of sugar can be adjusted according to your taste and preferences but also according to the tartness of the rhubarb. However, keep in mind that if you reduce the sugar too much, the jam's texture and ability to set will also be affected.
Sealed and stored properly this rhubarb and gin jam can last for several months in a cool, dark place. Once opened, store the jam in the refrigerator and consume it within a few weeks. Also, the sugar amounts will determine its longevity, the less sugar you add the quicker you will need to consume.
Other jam recipes you may like to try
Looking for other jams and preserves recipes? Try these:
- Simple Elderberry Jam (3 Ingredients)
- Jam and fresh fruit tartlets
- Apple And Orange Marmalade Tart With Rosemary And Chia Seeds
- Easy Cinnamon Rolls With Homemade Jam
What to pair this jam with
These are my favorite dishes to serve this yum jam with, mainly pancakes and tartlets.
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page if you have made this recipe and liked it. Thanks for stopping by!
Rhubarb and Gin Jam
Equipment
- 1 knife
- 1 chopping board
- 1 large pan
- 1 jar with lid
Ingredients
- 500 g rhubarb
- 300 g cane sugar
- 50 ml gin
- ½ medium lemon its juice (you may use the zest too)
- ¼ teaspoon vanilla powder organic
Instructions
- Prepare the Rhubarb by washing he rhubarb stalks thoroughly and trim off the leaves (if any). Chop the rhubarb into small, even-sized pieces.
- Combine the ingredients in a large pan or heavy-bottomed saucepan, combine the chopped rhubarb, sugar, jin, lemon juice, and lemon zest (if using). Let it sit for about 30 minutes or more to allow the sugar to dissolve and the flavors to meld. Do not worry if you do not have the time.
- Cook the Jam: Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once it boils, reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally, until the jam thickens and reaches the desired consistency. Skim off any foam that forms on the surface.
- Jar and Store: While the jam is still hot, carefully ladle it into sterilized jars, leaving a little space at the top. Seal the jars tightly with sterilized lids.
Notes
- This is a small batch but you may increase the quantity as you wish. The jam is good to make in smaller batches for the best outcome.
- Test for Doneness: To check if the jam is done, you can perform a wrinkle test: Place a small amount of jam on a chilled plate and let it cool for a few seconds. Push your finger through the jam; if it wrinkles and holds its shape, it's ready.
- Cool and Store: Allow the jars to cool completely at room temperature before storing them in a cool, dark place. The jam can be stored for several months if properly sealed and stored.
Genevieve says
I love homemade jam and I love Rhubarb! This is a must-make!
Christine says
I tried this recipe, and it came out perfectly from the first attempt, I love love love the colour and the flavours! It was my first attempt to making rhubarb jam and it worked perfectly. Thanks for this recipe Ramona, I wasnt even a rhubarb fun but I definitely am now, at leat for this delicious jam.
Ramona says
Thank you so very much dear Christine! Have a very Merry Christmas and a happy 2025!!
Criss says
This rhubarb and gin jam sounds incredible! I’ve made something similar, and the mix of tangy rhubarb with the gin is just perfect.