Mary Berry Rhubarb and Ginger Jam Recipe

Mary Berry’s Rhubarb and Ginger Jam is a beautifully balanced preserve that combines the sharpness of rhubarb with the warm spice of ginger. This jam is ideal for those who enjoy a sweet and tangy flavor with a subtle kick. It’s delicious on toast, crumpets, or scones, and makes a fantastic filling for cakes or tarts.

What is Mary Berry’s Rhubarb and Ginger Jam?

This jam is a simple fruit preserve made by simmering chopped rhubarb with sugar, fresh or crystallized ginger, and lemon juice. The result is a vibrant, slightly tart jam with a hint of spice—no pectin needed, thanks to the natural fruit acids.

Other Popular Recipes

• Mary Berry Apricot Jam
• Mary Berry Blackcurrant Jam
• Jamie Oliver Plum Jam

Why You Should Try This Recipe

• Fresh and Fragrant – A lively twist on traditional jam.
• Simple Ingredients – Just fruit, sugar, lemon, and ginger.
• Naturally Pectin-Rich – No need for added setting agents.
• Quick and Easy – Ready in under an hour.
• Versatile and Unique – Great for breakfast or baking.

Ingredients Needed to Make Mary Berry Rhubarb and Ginger Jam

• Rhubarb (1kg / 2.2 lbs, trimmed and chopped) – Choose firm, red stalks for better color.
• Granulated Sugar (1kg / 5 cups) – Helps preserve and sweeten.
• Lemon Juice (2 tbsp, fresh) – Enhances flavor and helps setting.
• Crystallized Ginger (100g / 3.5 oz, finely chopped) – Adds warmth and texture.
• Optional: A small piece of fresh ginger (grated) for a stronger kick.

Equipment Needed

• Large heavy-based saucepan or preserving pan
• Wooden spoon
• Jam thermometer (optional but useful)
• Sterilized jars with lids
• Funnel and ladle
• Small chilled plate for wrinkle test

Instructions to Make Mary Berry Rhubarb and Ginger Jam

Step 1: Macerate the Rhubarb

• In a large bowl or directly in the pan, combine the rhubarb and sugar.
• Let it sit for 2–3 hours, or preferably overnight. This draws out the juice and helps dissolve the sugar.

Step 2: Cook the Fruit

• Add the lemon juice and chopped crystallized ginger (and grated fresh ginger, if using) to the rhubarb mixture.
• Place the pan over low heat, stirring until the sugar has completely dissolved.

Step 3: Boil the Jam

• Increase the heat and bring the mixture to a rapid boil.
• Boil for 10–12 minutes, stirring frequently to prevent burning.
• Use a thermometer to check for the setting point of 105°C (220°F), or test with the wrinkle method on a cold plate.

Step 4: Skim and Jar the Jam

• Remove the pan from the heat and skim off any foam from the surface.
• Let the jam sit for 5 minutes, then ladle into warm, sterilized jars.
• Seal tightly and allow to cool fully before storing.

What Goes Well With Mary Berry Rhubarb and Ginger Jam

• Hot Buttered Toast or Scones – A sharp, sweet treat.
• Yogurt or Porridge – Adds a burst of flavor.
• Sponge Cake Filling – Especially with vanilla or almond sponge.
• Crackers and Cheese – Excellent with soft cheeses like brie or cream cheese.
• Pancakes or Crêpes – A bright alternative to maple syrup.

Expert Tips for the Best Rhubarb and Ginger Jam

• Use Fresh, Red Rhubarb – For the best color and tartness.
• Chop Ginger Finely – So it distributes evenly throughout the jam.
• Let It Rest Overnight – Macerating helps prevent crystallized sugar.
• Boil in Wide Pan – For faster evaporation and setting.
• Sterilize Jars Properly – Bake at 150°C (300°F) for 10 minutes or wash in hot soapy water and dry thoroughly.

Easy Variations of Rhubarb and Ginger Jam

• Add Orange Zest – For a citrusy note.
• Use Brown Sugar – Adds a caramel depth.
• Combine with Strawberries – For a fruitier twist.
• Make It Mild – Use less ginger for a gentler flavor.
• Add a Cinnamon Stick – For a spiced jam variation.

Best Practices to Store Mary Berry Rhubarb and Ginger Jam

• Store Unopened Jars in a cool, dark cupboard for up to 12 months.
• Refrigerate After Opening and use within 3–4 weeks.
• Always Use Clean, Dry Spoons to avoid contamination.
• Label and Date Jars to keep track of freshness.

Nutrition Value (per tablespoon)

• Calories: ~50
• Sugar: ~12g
• Fat: 0g
• Carbohydrates: ~13g
• Fiber: ~0.3g

FAQs

Do I need to peel rhubarb before making jam?

No, peeling is not necessary. In fact, the red skin adds beautiful color to the jam. Just trim the ends and wash the stalks thoroughly before chopping.

Can I use fresh ginger instead of crystallized ginger?

Yes, you can use fresh ginger for a stronger, spicier flavor. Use about 1 tablespoon of finely grated fresh ginger as a substitute, or use both for depth.

How do I know when rhubarb jam is ready to set?

Use the wrinkle test: place a small spoonful on a chilled plate, wait 30 seconds, then push it gently. If the surface wrinkles, the jam is ready. You can also use a jam thermometer and look for 105°C (220°F).

How long does rhubarb and ginger jam last?

If stored in sterilized jars in a cool, dark place, it can last up to 1 year unopened. Once opened, refrigerate and use within 3–4 weeks.

Final Words

Mary Berry’s Rhubarb and Ginger Jam is a refreshing twist on traditional jam-making, offering zesty rhubarb brightness with warming ginger notes. It’s a lovely way to use seasonal rhubarb and makes a delightful homemade gift or pantry staple. A must-try for anyone who enjoys flavorful, fruity preserves.

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