Tart spring rhubarb and warming fresh ginger elevate this Mary Berry rhubarb and ginger jam to a zesty favorite you’ll always want at the heart of your breakfast table. It’s delicious with warm buttered toast, toasted crumpets, a dollop in Greek yogurt, a filling for a sponge cake; in fact most things.
Mary Berry Rhubarb and Giger Jam Recipe Ingredients
- 1 kg (2.2 lbs) fresh rhubarb, trimmed and cut into 2cm (3/4 inch) lengths
- 1 kg (2.2 lbs) granulated sugar
- Juice of 1 large lemon
- 50 g (2 oz) fresh ginger, peeled and finely grated
- 25 g (1 oz) crystallized ginger, finely chopped (optional, for extra texture)
- A small knob of butter (to reduce foam)
How To Make Mary Berry Rhubarb and Ginger Jam Recipe
- Macerate the fruit: Place the chopped rhubarb into a large, heavy-based preserving pan or a large ceramic bowl. Pour the granulated sugar over the fruit and stir well to coat. Cover the pan and leave it in a cool place for several hours, or ideally overnight. This process, known as macerating, allows the sugar to draw out the natural juices of the rhubarb, creating a syrup that prevents the fruit from breaking up too much during boiling.
- Sterilize your jars: Before you begin the cooking process, place a few small saucers in the freezer for testing the set later. Sterilize your glass jars by washing them in hot, soapy water, rinsing them thoroughly, and then placing them in a low oven at 140°C (275°F) for at least 15 minutes to dry and stay warm.
- Dissolve the sugar: Add the lemon juice and the finely grated fresh ginger to the rhubarb and sugar mixture. Place the pan over a very low heat. Stir constantly with a wooden spoon until you can no longer feel or see any grains of sugar against the bottom or sides of the pan. This step is crucial for a smooth jam that won’t “re-crystallize” later.
- Reach the rolling boil: Once the sugar has completely dissolved, increase the heat to high. Bring the jam to a full, “rolling” boil—one that continues to bubble vigorously even when stirred. If you are using crystallized ginger for extra bite, stir it in now. Boil rapidly for about 10 to 15 minutes, staying close to the pan as the mixture will rise significantly.
- Test for the set: Remove the pan from the heat and take a cold saucer from the freezer. Drop a small teaspoon of the hot jam onto the saucer and let it cool for a minute. Push the edge of the jam with your fingertip; if the surface wrinkles up, the setting point has been reached. If it remains liquid, return the pan to the heat for another 3 minutes and test again.
- Finish and rest: Once the set is achieved, stir in a small knob of butter to disperse any white foam (scum) on the surface. Allow the jam to sit in the pan for about 15 minutes. This cooling period is essential because it allows the jam to thicken slightly, ensuring the pieces of ginger and rhubarb remain suspended throughout the jar rather than floating to the top.
- Jar and seal: Carefully ladle the jam into the warm, sterilized jars, filling them to within 5mm of the top. Seal immediately with lids. Label the jars once they are completely cold.
Recipe Tips
- Rhubarb Selection: For the most beautiful pink color, try to use “forced” rhubarb (available in early spring), which has bright pink stalks. If using outdoor-grown green rhubarb, the jam will taste just as good but will have a more amber/green hue.
- The Ginger Balance: Fresh ginger provides the “heat,” while crystallized ginger provides “chew.” If you prefer a milder jam, you can reduce the fresh ginger by half or place the grated ginger in a muslin bag to be removed after boiling.
- Don’t Overcook: Rhubarb is naturally high in acid but low in pectin. Boiling for too long can result in a very dark, sticky jam. The lemon juice is added specifically to provide the pectin-boost needed for a quicker set.
- Even Distribution: If your fruit pieces are floating at the top of the jar, it means you skipped the 15-minute rest period. That wait time is the professional secret to a perfectly balanced jar.
What To Serve With Mary Berry Rhubarb and Ginger Jam Recipe?
This Mary Berry Rhubarb and Ginger Jam Recipe is a bright, spicy treat that needs a creamy or neutral pairing! A Toasted English Muffin with a thick layer of salted butter is the classic choice for a zesty breakfast. For a more indulgent snack, a spoonful over Warm Rice Pudding or Vanilla Ice Cream adds a lovely sharp heat that pairs perfectly with the dairy! A side of Gingernut Biscuits or a glass of Chilled Ginger Beer pairs wonderfully with the rhubarb and fresh ginger notes.
How To Store Mary Berry Rhubarb and Ginger Jam Recipe
- Pantry Storage: Store sealed, sterilized jars in a cool, dark, and dry place. The jam will remain at its best for up to 12 months.
- Refrigerate: Once opened, keep the jar in the refrigerator and consume within 6 weeks for the freshest flavor.
- Freezing: Jam does not require freezing as the high sugar content acts as a natural preservative.
Mary Berry Rhubarb and Ginger Jam Recipe Nutrition Facts
- Calories: 52 kcal (per tablespoon)
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2 mg
- Total Carbohydrates: 13 g
- Protein: 0.1 g
- Fiber: 0.4 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Yes, you can. Thaw the rhubarb completely and use the liquid that comes off it to macerate with the sugar as per Step 1.
Rhubarb can be very watery. If it hasn’t set after the initial boil, it likely needs more lemon juice (pectin) or a few more minutes of rapid boiling. Always use the “wrinkle test” to be sure.
It is not recommended. Ground ginger powder will make the jam cloudy and lacks the fresh, zingy “pop” that grated fresh ginger provides.
Try More Recipes:
Mary Berry Rhubarb and Ginger Jam Recipe
Description
A traditional, sophisticated preserve that balances the sharp tang of rhubarb with the spicy warmth of fresh and crystallized ginger.
Ingredients
Instructions
- Coat rhubarb in sugar and macerate overnight.
- Sterilize jars and place saucers in the freezer.
- Add lemon and fresh ginger; dissolve sugar over very low heat.
- Bring to a rapid rolling boil for 10-15 minutes.
- Test for set on a cold saucer; look for the “wrinkle.”
- Rest for 15 minutes, then stir in butter to clear foam.
- Ladle into jars and seal while hot.
Notes
- Macerating overnight ensures the fruit keeps its shape.
- Lemon juice is essential for the set as rhubarb is low in pectin.
- This jam makes a wonderful gift, especially when paired with homemade scones.
