Rhubarb jam

The recipes gathered here come from the wonderful cooks of The Country Women’s Association of Victoria Inc., some of whom would never have envisaged that their recipes would still be in such demand. The 185 tested and true recipes in this book have been shared countless times between friends and published as community cookbooks to raise funds for cash-strapped good causes. Food tastes may have changed and evolved, but these recipes stand the test of time.

Serving Size

Makes about 8 x 375 gram jars


1.5 kg rhubarb, chopped
1 cup (250 ml) water
2 tablespoons lemon juice
5 cm piece of fresh ginger, peeled
1.25 kg caster sugar, approximately
½ cup (110 g) finely chopped glacé ginger


Combine rhubarb, water, lemon juice and ginger in a large saucepan. Bring to the boil and simmer, covered, for 1 hour.

Discard the ginger.

Measure the fruit and allow ¾ cup (165 g) of sugar per cup of fruit.

Return the sugar and fruit mixture to the saucepan and stir over medium heat until sugar is dissolved.

Stir in the glacé ginger and boil, uncovered, for about 15 minutes, or until the jam gels.

Pour into warm sterilised jars and seal when cold.

Jam will keep for up to 2 years. Once opened, store in the fridge.

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