Mary Berry Rhubarb and Ginger Jam Recipe

Yields: 6 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 1 Hr Total Time: 1 Hr 15 Mins

If you love rhubarb and ginger, you will love this jam recipe. It’s easy to make, delicious to eat, and perfect for spreading on toast, scones, or pancakes. You can also use it as a filling for cakes or pies, or as a topping for ice cream or yogurt.

Rhubarb and ginger jam is one of my favorite jams to make because it has a lovely balance of sweet and tangy flavors, with a hint of spice from the ginger. It also has a beautiful pink color that brightens up any breakfast table.

In this blog post, I will show you how to make rhubarb and ginger jam step by step, with tips and tricks along the way. You will need only four ingredients: rhubarb, sugar, lemon juice, and fresh ginger. You will also need some basic equipment: a large pot, a wooden spoon, a knife, a cutting board, a measuring cup, a scale, a thermometer, a ladle, a funnel, and some sterilized jars and lids.

Let’s get started!

What is Mary Berry Rhubarb and Ginger Jam?

Mary Berry Rhubarb and Ginger Jam is a homemade jam made with fresh rhubarb, sugar, lemon juice, and ginger. It has a sweet and tangy flavor with a spicy kick from the ginger. It is named after Mary Berry, a famous British baker and cookbook author who popularized this recipe.

Why You Love this Recipe

You will love this recipe because:

  • It is easy to make with only four ingredients and basic equipment.
  • It is delicious to eat with a variety of dishes, from breakfast to dessert.
  • It is a great way to use up rhubarb when it is in season.
  • It is a unique and flavorful jam that will impress your friends and family.

Mary Berry Rhubarb and Ginger Jam Recipe Ingredients

The ingredients for this recipe are:

  • Rhubarb: 1 kg (2.2 lbs) of fresh rhubarb stalks, washed, trimmed, and cut into small pieces
  • Sugar: 800 g (28 oz) of granulated sugar
  • Lemon juice: 2 tablespoons of lemon juice
  • Ginger: 50 g (1.8 oz) of fresh ginger root, peeled, grated, and squeezed to get 2 tablespoons of ginger juice and some ginger pulp

This recipe makes about 4 to 5 jars of rhubarb and ginger jam.

Instruction to Make Mary Berry Rhubarb and Ginger Jam

How to Prepare the Rhubarb

The first step is to prepare the rhubarb. You will need about 1 kg (2.2 lbs) of fresh rhubarb stalks for this recipe.

Here’s how to do it:

  • Wash the rhubarb stalks under running water and pat them dry with a clean towel.
  • Trim off the leaves and discard them. They are poisonous and should not be eaten or used for anything.
  • Cut the rhubarb stalks into small pieces, about 1 cm (0.4 inch) thick. You don’t need to peel them, as the skin will soften during cooking and add color to the jam.
  • Weigh the rhubarb pieces and make sure you have 1 kg (2.2 lbs) of them. If you have more or less, adjust the amount of sugar accordingly.

How to Prepare the Ginger

The next step is to prepare the ginger. You will need about 50 g (1.8 oz) of fresh ginger root for this recipe.

Here’s how to do it:

  • Peel the ginger root with a sharp knife or a vegetable peeler.
  • Grate the ginger root using a fine grater or a microplane zester. You can also chop it finely with a knife if you prefer.
  • Squeeze out the juice from the grated ginger using your hands or a cheesecloth. You should get about 2 tablespoons of ginger juice.
  • Save the ginger pulp for later use.

How to Cook the Jam

The final step is to cook the jam. You will need about 800 g (28 oz) of granulated sugar and 2 tablespoons of lemon juice for this recipe. Here’s how to do it:

  • In a large pot, combine the rhubarb pieces, the sugar, the lemon juice, and the ginger juice. Stir well to coat the rhubarb with the sugar.
  • Bring the mixture to a boil over high heat, stirring occasionally.
  • Reduce the heat and simmer the mixture until it reaches 105°C (221°F) on a candy thermometer, stirring frequently. This may take about 20 to 30 minutes depending on your stove and pot size.
  • Skim off any foam that forms on the surface of the jam with a spoon.
  • Stir in the ginger pulp and cook for another 5 minutes, stirring constantly.
  • Turn off the heat and let the jam rest for 10 minutes.

How to Jar the Jam

The last step is to jar the jam. You will need about 4 to 5 sterilized jars and lids for this recipe. Here’s how to do it:

  • Ladle the hot jam into the sterilized jars using a funnel, leaving about 1 cm (0.4 inch) of headspace at the top.
  • Wipe the rims of the jars with a damp cloth to remove any spills or drips.
  • Screw on the lids tightly and turn the jars upside down for 5 minutes. This will create a vacuum seal and prevent any air from entering the jars.
  • Turn the jars right side up and let them cool completely on a wire rack.
  • Label the jars with the name and date of the jam and store them in a cool, dark, and dry place for up to a year.

rhubarb and ginger jam recipe mary berry

How to Enjoy the Jam

Now that you have made your own rhubarb and ginger jam, you can enjoy it in many ways. Here are some ideas:

  • Spread it on toast, scones, or pancakes for a delicious breakfast or snack.
  • Use it as a filling for cakes or pies, such as this rhubarb and ginger cake or this rhubarb and ginger pie.
  • Use it as a topping for ice cream or yogurt for a refreshing dessert.
  • Mix it with some cream cheese and spread it on crackers or bread for a savory treat.
  • Give it as a gift to your friends or family who love homemade jams.

Testing to see if the rhubarb and ginger jam recipe mary berry is done

One of the most important steps in making a jam is to test if it is done. If the jam is undercooked, it will be runny and watery. If the jam is overcooked, it will be thick and hard. You want the jam to have a nice consistency that spreads easily and holds its shape.

There are different ways to test if the jam is done, but one of the simplest and most reliable methods is to use a cold plate. Here’s how to do it:

  • Before you start cooking the jam, put a small plate in the freezer and let it chill.
  • When the jam reaches 105°C (221°F) on a candy thermometer, take the plate out of the freezer and put a small spoonful of jam on it.
  • Put the plate back in the freezer for a few minutes, or until the jam cools down.
  • Take the plate out of the freezer and tilt it slightly. The jam should slide slowly and leave a trail behind. If it runs too fast or too slow, it is not done yet.
  • You can also use your finger to push the jam gently. It should wrinkle slightly and feel sticky. If it is too liquid or too solid, it is not done yet.
  • If the jam passes the cold plate test, it is ready to jar. If not, continue cooking it for a few more minutes and repeat the test until it is done.

Pro Tips to Make Perfect Mary Berry Rhubarb and Ginger Jam

Here are some pro tips to make perfect Mary Berry Rhubarb and Ginger Jam:

  • Choose fresh and firm rhubarb stalks that are bright red or pink in color. Avoid green or wilted ones, as they will have less flavor and color.
  • Cut the rhubarb stalks into small pieces of equal size to ensure even cooking and jam consistency.
  • Use granulated sugar that dissolves easily and does not crystallize. Do not use brown sugar, as it will change the color and flavor of the jam.
  • Use fresh lemon juice to add acidity and pectin to the jam. Do not use bottled lemon juice, as it may contain preservatives or additives that will affect the jam quality.
  • Use fresh ginger root that is peeled and grated. Do not use dried ginger powder, as it will have less flavor and aroma.
  • Cook the jam over medium-high heat until it reaches 105°C (221°F) on a candy thermometer. This is the setting point of the jam, where it will thicken and gel. Do not overcook or undercook the jam, as it will affect its texture and shelf life.
  • Skim off any foam that forms on the surface of the jam with a spoon. This will prevent the jam from becoming cloudy or bitter.
  • Stir in the ginger pulp at the end of cooking to add more flavor and texture to the jam. Do not discard the ginger pulp, as it contains valuable nutrients and fiber.
  • Jar the jam while it is still hot and turn the jars upside down for 5 minutes. This will create a vacuum seal and prevent any air from entering the jars. This will also help preserve the jam for longer.

How do I store Mary Berry Rhubarb and Ginger Jam Leftovers?

You can store Mary Berry Rhubarb and Ginger Jam leftovers in two ways:

  • In the pantry: You can store unopened jars of jam in a cool, dark, and dry place for up to a year. Once opened, you can store them in the refrigerator for up to 3 months.
  • In the freezer: You can freeze unopened or opened jars of jam for up to 6 months. To thaw them, you can place them in the refrigerator overnight or in a bowl of warm water for a few minutes.

How do I reheat Mary Berry Rhubarb and Ginger Jam Leftovers?

You can reheat Mary Berry Rhubarb and Ginger Jam leftovers in two ways:

  • In the microwave: You can microwave small amounts of jam in a microwave-safe bowl for 10 to 15 seconds, stirring once or twice, until warm and runny.
  • In the stove: You can heat larger amounts of jam in a small saucepan over low heat, stirring occasionally, until warm and runny.

Other Mary Berry Jams Recipes:

FAQs

How do I sterilize jars and lids for jam-making?

There are different methods to sterilize jars and lids, such as using a dishwasher, an oven, a microwave, or boiling water. The main idea is to kill any bacteria or germs that may contaminate the jam.

How do I know if my rhubarb and ginger jam has set?

There are different ways to test if your jam has been set, such as using a candy thermometer, a cold plate, a spoon, or a wrinkle test. The main idea is to check if the jam has reached the right temperature and consistency to gel.

How long does rhubarb and ginger jam last?

Rhubarb and ginger jam can last for up to a year if stored in a cool, dark, and dry place. Once opened, it can last for up to 3 months in the refrigerator or 6 months in the freezer. You should always check the jam for signs of spoilage, such as mold, bubbles, or changes in color, smell, or taste before consuming it.

What can I do with rhubarb and ginger jam?

Rhubarb and ginger jam boasts a delightful fusion of flavors, making it a versatile addition to your culinary repertoire. Enjoy its zest on morning toasts, scones, or pancakes, and elevate desserts like ice cream or yogurt with its tangy undertone. Its richness shines when used as a filling in cakes and pies, exemplified in dishes like rhubarb-ginger cake or pie. For a savory twist, blend it with cream cheese and serve atop crackers or bread. Additionally, this homemade delight makes for a thoughtful gift for those who cherish artisanal jams.

Final Words

I hope you enjoyed this blog post and learned how to make rhubarb and ginger jam step by step. It’s a simple and satisfying recipe that will make your taste buds happy. Try it out and let me know how it turns out in the comments below. Happy jamming!

Ingredients

0/4 Ingredients
Adjust Servings

Instructions

0/9 Instructions
  • Wash, trim, and cut the rhubarb stalks into small pieces. Weigh them to get 1 kg (2.2 lbs).
  • Peel, grate, and squeeze the ginger root to get 2 tablespoons of ginger juice and some ginger pulp.
  • In a large pot, combine the rhubarb, sugar, lemon juice, and ginger juice. Stir well and bring to a boil.
  • Simmer the mixture until it reaches 105°C (221°F), stirring frequently. Skim off any foam.
  • Stir in the ginger pulp and cook for another 5 minutes, stirring constantly.
  • Turn off the heat and let the jam rest for 10 minutes.
  • Ladle the jam into sterilized jars, leaving some headspace. Wipe the rims and screw on the lids.
  • Turn the jars upside down for 5 minutes to create a vacuum seal.
  • Enjoy your rhubarb and ginger jam! 😋

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