Ginger Lovers' Rhubarb Freezer Jam

The sweet warmth of ginger adds a special touch to this quick-and-easy rhubarb freezer jam recipe. Wonderful on toast, scones, muffins, waffles and more!

  • Makes: 45 servings
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All You Need

  • 0 glass or plastic jars with tight fitting lids
  • 5 1/2 cups (1 1/2 L) finely chopped rhubarb, fresh or frozen
  • 1/2 cup (125 mL) water
  • 1 tsp (5 mL) Club House Ground Ginger
  • 1 1/2 cups (375 mL) granulated sugar
  • 1 pkg (45 g) Club House Garden Fare No Cook Freezer Jam gelling powder


  1. Wash and rinse containers.

  2. Combine rhubarb* water and Ginger in saucepan. Bring to a boil and simmer uncovered until tender (about 5 minutes). Chill.

  3. Place cooked, chilled rhubarb in large mixing bowl. Gently stir in sugar and allow to stand for 15 minutes.

  4. Slowly sprinkle Garden Fare No Cook Freezer Jam gelling powder a little at a time onto rhubarb mixture while stirring for 3 minutes.

  5. Allow to stand for 5 minutes. Gently stir again for 1 minute.

  6. Pour jam into jars, leaving 1 inch (2.5 cm) head space. Seal tightly. Jam is ready to eat. No standing time is required.

  7. Store in refrigerator and use within 6 weeks or store in freezer for up to one year.

  8. *Rhubarb is a vegetable and requires cooking before use.


Need a little inspiration? We’re ready with a few suggestions.