Description

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.

Ingredients

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

Instructions

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