Jamie Oliver’s Rhubarb and Ginger Jam is not just a spread; it’s a delightful surprise to the taste buds, perfect for elevating morning toast or adding a gourmet twist to your desserts.
This recipe is designed to yield approximately 4-6 jars, making it perfect for sharing or saving for a special occasion.
In this article, I will guide you through making Jamie Oliver’s Rhubarb and Ginger Jam, complete with step-by-step instructions and handy tips to ensure your jam turns out perfectly.
What is Jamie Oliver Rhubarb and Ginger Jam?
Jamie Oliver Rhubarb and Ginger Jam combines fresh, tangy rhubarb and fiery ginger to create a preserve that’s both vibrant and comforting. It’s a fantastic way to preserve the flavors of spring and enjoy them all year round. The preparation time is around 30 minutes, with a cooking time of 1 to 1.5 hours, making it an excellent project for an afternoon in the kitchen.
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Why You’ll Love This Recipe
- Simple Ingredients: Utilizing everyday ingredients to create an extraordinary jam.
- Versatile: Perfect as a breakfast spread, dessert topping, or even as a sweet glaze for meats.
- Homemade Goodness: Nothing beats the satisfaction of enjoying homemade jam, free from preservatives and packed with love.
- Seasonal Delight: Makes the most of rhubarb season, preserving its fresh taste all year round.
Ingredients Needed to Make Jamie Oliver Rhubarb and Ginger Jam
To make this recipe, you need the following ingredients:
- Fresh Rhubarb – 1 kg (approximately 2.2 pounds), chopped into small pieces
- Granulated Sugar – 1 kg (approximately 2.2 pounds), to sweeten and preserve
- Fresh Ginger – A 100g (3.5 ounces) piece, peeled and finely grated
- Lemon Juice – From 2 lemons, to balance the sweetness and aid in setting
Equipment Needed
- Large Heavy-bottomed Pan
- Wooden Spoon
- Sterilized Jars and Lids
- Ladle
- Jam Thermometer (optional)
Instructions to Make Jamie Oliver Rhubarb and Ginger Jam (step by step guide)
Step 1: Preparation
- Sterilize Your Jars: Start by sterilizing your jars and lids to ensure your jam is stored safely. You can do this by washing them in hot, soapy water, rinsing well, and then drying them in a preheated oven at 100°C (212°F) for about 10-15 minutes.
- Prep Your Ingredients: Wash the rhubarb and chop it into small, even pieces. Peel and finely grate the ginger. Juice the lemons.
Step 2: Cooking the Jam
- Combine Rhubarb and Sugar: In your large pan, combine the chopped rhubarb with the granulated sugar. Let it sit for a few minutes to allow the sugar to begin dissolving and drawing out the juice from the rhubarb.
- Cook Over Medium Heat: Place the pan over medium heat, stirring occasionally until the sugar is completely dissolved. Add the grated ginger and lemon juice.
- Bring to a Boil: Increase the heat and bring the mixture to a full, rolling boil. Keep stirring to prevent the jam from sticking to the bottom of the pan.
- Test for Setting Point: After about 10 minutes of boiling, start testing for the setting point by placing a small amount of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s ready. If not, continue boiling and test every few minutes.
- Jar the Jam: Once the jam has reached its setting point, remove the pan from the heat. Carefully ladle the jam into your sterilized jars, seal them tightly, and let them cool at room temperature.
Step 3: Storage
- Store the sealed jars in a cool, dark place. Once opened, keep the jam refrigerated and consume it within 4 weeks.
What Do I Serve With Jamie Oliver Rhubarb and Ginger Jam?
Jamie Oliver’s Rhubarb and Ginger Jam is not only a delight on its own but also a versatile companion to many dishes. Whether you’re looking to enhance your breakfast or add a zing to your desserts, here’s how to make the most out of this vibrant jam.
- On Toast: Elevate your morning toast with a layer of this zesty jam.
- With Yogurt: Swirl it into Greek yogurt for a refreshing and healthy dessert.
- As a Cake Filling: Use it as a tangy filling for sponge cakes or cupcakes.
- Cheese Pairing: Perfect as a condiment on a cheese board, especially with sharp cheddar or creamy brie.
- Glaze for Meats: Brush over beef or chicken in the last few minutes of roasting for a sweet and tangy glaze.
Expert Tips to Make Perfect Jamie Oliver Rhubarb and Ginger Jam
Achieving the perfect batch of Rhubarb and Ginger Jam is all about the little details. Follow these pro tips to ensure your jam is not just good but great.
- Choose Fresh Rhubarb: Opt for firm, crisp stalks for the best flavor and texture.
- Sterilize Your Jars: Ensure your jars are properly sterilized to keep the jam fresh longer.
- Test the Set: Use a cold plate to test the jam’s setting point to avoid a runny or overly firm texture.
- Balance the Flavors: Adjust the amount of ginger according to your taste for the perfect balance of spice.
Variations of Jamie Oliver Rhubarb and Ginger Jam
While the classic Rhubarb and Ginger Jam is a masterpiece in its own right, experimenting with variations can lead to delightful discoveries.
- With Orange Zest: Add the zest of one orange to the recipe for a citrusy twist.
- Vanilla Infusion: A vanilla pod, split and seeds scraped out, adds a warm, aromatic flavor.
- Berry Blend: Mix in strawberries or raspberries for a sweeter, more complex jam.
- Spice it Up: Introduce a cinnamon stick or a few cloves during cooking for added warmth and spice.
How Do I Store Jamie Oliver Rhubarb and Ginger Jam Leftovers?
Proper storage is key to maintaining the taste and safety of your jam. Follow these tips for the best results:
- In the Refrigerator: Transfer to an airtight container and refrigerate for up to 3-4 weeks.
- Keep it Cool: Store in the coolest part of your refrigerator, away from the door.
- Use Clean Utensils: Always use a clean spoon to scoop out the jam, to prevent contamination.
- Label the Jars: Mark the jars with the date of storage to keep track of freshness.
- Freezing: For longer storage, freeze the jam in freezer-safe containers for up to a year.
How Do I Reheat Jamie Oliver Rhubarb and Ginger Jam Leftovers?
Reheating jam is not typically necessary, but if you’re using it in a recipe or prefer it warm, here’s how to gently bring it back to temperature:
- Microwave Method: Transfer a small amount into a microwave-safe container and heat in short bursts, stirring between each until warm.
- Stovetop Method: Warm the jam over low heat in a small saucepan, stirring frequently to avoid burning.
- Avoid Boiling: Do not let the jam come to a boil, as this can affect its texture and flavor.
- Thaw Gently: If frozen, thaw overnight in the refrigerator before reheating.
- Use as Needed: Only reheat the amount of jam you plan to use immediately.
How do you make rhubarb & ginger jam without pectin?
To make rhubarb and ginger jam without pectin, rely on the natural pectin found in the rhubarb and the added sugar.
Here’s a simple method:
- Prepare Your Ingredients: Chop 1 kg of fresh rhubarb into small pieces and grate a 100g piece of fresh ginger. Measure out 1 kg of granulated sugar.
- Mix and Let Sit: In a large bowl, combine the chopped rhubarb, grated ginger, and sugar. Let the mixture sit for a few hours, or overnight, to allow the sugar to draw out the juices from the rhubarb.
- Cook the Jam: Transfer the mixture to a large, heavy-bottomed pan. Cook over medium heat, stirring until the sugar has dissolved. Then, increase the heat and bring the mixture to a boil. Continue to boil, stirring frequently, until the mixture thickens and reaches the setting point (about 105°C/221°F on a cooking thermometer), which usually takes around 20-30 minutes.
- Test for Setting: To test if the jam is ready, place a small spoonful on a cold plate. If it wrinkles when pushed with a finger, it’s set.
- Bottle and Seal: Pour the hot jam into sterilized jars, leaving a small space at the top. Seal the jars while hot to create a vacuum.
Nutrition Value Per Tablespoon
- Calories: 50 kcal
- Sugar: 12g (this is a significant component due to the high sugar content typical of jams)
- Dietary Fiber: 0.2g (owing to the natural fiber in rhubarb and ginger)
- Fat: 0g (this jam is virtually fat-free)
- Protein: 0.1g (minimal protein content)
- Vitamin C: 1% of the RDA (contributed by rhubarb and lemon juice)
- Iron: 0.1% of the RDA
FAQs
Can I Use Frozen Rhubarb for Jamie Oliver’s Rhubarb and Ginger Jam?
Yes, you can use frozen rhubarb for this recipe. There’s no need to thaw it first; however, you might need to extend the cooking time slightly to account for the extra moisture.
How Can I Tell When My Rhubarb and Ginger Jam Is Ready?
The jam is ready when it reaches the setting point, which you can test by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s set. Alternatively, use a jam thermometer; the jam should be about 220°F (104°C).
What Is the Best Way to Sterilize Jars for Jam?
The best way to sterilize jars is by washing them in hot, soapy water, rinsing them thoroughly, and then drying them in a preheated oven at 275°F (135°C) for about 20 minutes. This method ensures the jars are sterile and dry, ready for the jam.
Can Jamie Oliver’s Rhubarb and Ginger Jam Be Frozen?
Yes, this jam can be frozen. Pour it into a freezer-safe container, leaving some space for expansion, and freeze for up to one year. Thaw in the refrigerator before using.
Final Words
Jamie Oliver’s Rhubarb and Ginger Jam is a delightful recipe that showcases the best of seasonal produce. Whether you’re spreading it on toast, swirling it into yogurt, or using it to sweeten your tea, this jam is sure to become a new favorite in your home. Happy jamming!
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Notes
Cuisine: British Cooking Method: Boiling