Mary Berry Rhubarb and Ginger Jam Recipe
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.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: Makes approx. 4–5 jars (250ml each)
- Category: Jam
- Method: Boiling / Preserving
- Cuisine: British
Ingredients
-
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.
Instructions
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.