Jamie Oliver Rhubarb and Ginger Jam

This Jamie Oliver Rhubarb and Ginger Jam is a beautifully vibrant, tangy, and lightly spiced preserve, perfect for spreading on toast, scones, or even swirling into yogurt. Combining fresh seasonal rhubarb with the warmth of ginger, this simple recipe captures the essence of spring and summer in a jar. It’s easy to make, full of natural flavor, and ideal for both beginners and seasoned jam makers.

What Is Jamie Oliver’s Rhubarb and Ginger Jam?

Jamie Oliver’s rhubarb and ginger jam is a small-batch, homemade preserve made from fresh rhubarb, sugar, ginger, and lemon juice. It’s cooked gently to maintain the natural tartness of the rhubarb while balancing it with just the right amount of sweetness and spice.

Why You Should Try This Recipe

• Fresh, Seasonal Ingredients – Perfect for spring and early summer
• Easy to Make – No need for special equipment
• Bright and Balanced Flavors – Sweet, tart, and warming
• Versatile Use – Breakfast, baking, or cheese platters
• Perfect for Gifting – Homemade preserves always impress

Ingredients Needed to Make Jamie Oliver’s Rhubarb and Ginger Jam

• Rhubarb (1kg / ~2.2 lb, trimmed and cut into 1-inch pieces)
• Granulated Sugar (800g / ~4 cups)
• Fresh Ginger (2 tbsp, grated)
• Crystallized Ginger (2 tbsp, finely chopped, optional for extra zing)
• Juice of 1 Large Lemon
• Optional: 2 tbsp water if needed to start the cooking

Equipment Needed

• Large, heavy-bottomed saucepan or jam pan
• Wooden spoon
• Sterilized jars and lids
• Ladle and jam funnel (optional but helpful)
• Small plate for wrinkle test
• Candy thermometer (optional)

Instructions to Make Jamie Oliver’s Rhubarb and Ginger Jam

Step 1: Prepare the rhubarb

Place the rhubarb and sugar into a large bowl. Toss to combine, then cover and leave to macerate overnight if possible. This draws out natural juices and helps dissolve the sugar.

Step 2: Start cooking

Transfer the rhubarb mixture and juices into a large saucepan. Add the grated ginger, crystallized ginger (if using), and lemon juice. Stir gently over low heat until the sugar has fully dissolved.

Step 3: Bring to a boil

Increase the heat and bring the mixture to a rapid boil. Stir frequently to prevent sticking and cook for 10–15 minutes, until thickened and jammy.

Step 4: Test for the set point

Place a small spoonful of jam on a cold plate. After 30 seconds, push it gently with your finger. If it wrinkles, it’s ready. If not, boil for a few more minutes and retest.

Step 5: Jar and store

Once the jam reaches the setting point, remove it from the heat and let it sit for a few minutes to settle. Ladle into warm, sterilized jars, seal tightly, and allow to cool completely before storing.

What Goes Well With Jamie Oliver’s Rhubarb and Ginger Jam

• Toast, Bagels, or Crumpets – A classic breakfast spread
• Plain Yogurt or Porridge – Adds a fruity, spicy swirl
• Cheesecake Topping – Pairs beautifully with creamy desserts
• Soft Cheeses – Goat cheese or brie make a fantastic match
• Thumbprint Cookies or Sponge Cakes – Jammy baking ideas

Expert Tips for the amie Oliver’s Rhubarb and Ginger Jam

• Add Orange Zest – For a citrusy brightness
• Mix in Strawberries – For a sweeter, softer preserve
• Spice It Up – Add a pinch of ground cardamom or cinnamon
• Make It Chunky – Use larger rhubarb pieces and stir less during cooking
• Reduce Sugar Slightly – For a tarter flavor, but note the jam may be softer

Best Practices to Store Leftovers

• Cool Completely Before Storing – Avoid condensation inside jars
• Store Sealed Jars in a Cool, Dark Place – Lasts up to 1 year unopened
• Refrigerate After Opening – Best consumed within 3–4 weeks
• Label Jars with Date – Helps track freshness and rotation
• Use Clean Utensils – To prevent contamination when serving

Nutrition Value (per tablespoon)

• Calories: ~40
• Sugar: ~9g
• Fat: ~0g
• Fiber: ~0.5g

FAQs

Do I need to peel rhubarb before making jam?

No. There’s no need to peel rhubarb unless the stalks are very old and tough. Leaving the skin on helps retain the jam’s vibrant color.

Can I make rhubarb and ginger jam without crystallized ginger?

Yes. Fresh ginger alone is enough to add warmth and spice, but crystallized ginger gives an extra texture and a sweet gingery bite if you want more depth.

How can I tell if my jam has reached the setting point?

Use the cold plate test: drop a little jam onto a chilled plate, wait 30 seconds, and push it gently with your finger. If it wrinkles, it’s ready.

Can I freeze rhubarb and ginger jam?

Yes, although it’s best stored in sterilized jars. If needed, you can freeze jam in freezer-safe containers for up to 6 months, leaving space for expansion.

Final Words

This Jamie Oliver Rhubarb and Ginger Jam is an effortless way to celebrate the season’s best produce. Bursting with tartness, sweet warmth, and a touch of spice, it’s a versatile, vibrant jam that you’ll love spreading, baking, and gifting. Simple, seasonal, and satisfying—the perfect preserve for any home cook.

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