James Strawbridge's Rhubarb Jam

James Strawbridge's Rhubarb Jam

Homemade jam is nutritious, delicious and so satisfying to make, especially when the colours are this rich and gorgeous! Use on toast, scones and croissants, or pair with crackers, cream cheese and smoked salmon for a brilliant canape or starter.

Serves 4


200g British rhubarb, sliced into batons
4 tbsp golden caster sugar
4 tbsp cider vinegar
½ bottle of Ginger Beer
1 tbsp grated root ginger
2-4 cardamom pods
1 bay leaf
Pinch of rose petals
Pinch of sea salt


To serve:

Peter’s Yard sourdough crackers
200g MacNeil’s cider cured salmon
Strained yogurt or cream cheese
Sprig of dill
Soho Juice Blood Orange, Raspberry and Ginger juice



  1. Finely slice your rhubarb and place in s small frying pan. Peel and grate your root ginger. Combine the rhubarb and ginger with rose petals, cardamom pods, bay, vinegar, sugar and a pinch of salt. Pour in half a bottle of ginger beer.
  2. Cook over a high heat for 5-10 mins until the rhubarb softens and the sauce reduces so that the rhubarb looks sticky and the bubbles thicken.
  3. Allow the rhubarb jam to cool.


Make a delicious canape or starter by taking a sourdough cracker and adding a spoonful of strained yogurt, a slice of cured salmon and then a dollop of rhubarb jam. Garnish with a dill frond and serve with chilled Soho Juice Blood Orange, Raspberry and Ginger juice.