Mary Berry Rhubarb And Ginger Jam Recipe

The Mary Berry Rhubarb And Ginger Jam Recipe is a beautifully balanced preserve with the sharpness of rhubarb softened by sugar and gently warmed with fragrant ginger. It’s the sort of homemade jam that feels perfect for breakfast tables, afternoon teas or spooned over warm scones.

A good rhubarb and ginger jam should have a soft, glossy texture with a vibrant pink colour and a delicate balance of sweet and tart flavours. The ginger should add a gentle warmth without overpowering the fruit, creating a preserve that tastes fresh, comforting and full of character.

Ingredients

For the Jam

• 1kg rhubarb, trimmed and chopped
• 1kg granulated sugar
• 50g fresh ginger, peeled and finely grated
• 2 lemons, juiced
• 1 tsp butter

How to Make Mary Berry Rhubarb And Ginger Jam Recipe

Prepare the Rhubarb

Trim and chop the rhubarb into small, even pieces.

Macerate the Fruit

Place the rhubarb, sugar, ginger and lemon juice into a large bowl. Stir well, cover and leave overnight to draw out the juices.

Sterilise the Jars

Wash the jars in hot soapy water and place them in a warm oven at 140°C (120°C fan) for 15 minutes.

Cook the Jam

Transfer the rhubarb mixture to a large saucepan and add the butter. Bring to the boil, then simmer gently for 15–20 minutes until the rhubarb has softened.

Test the Setting Point

Spoon a little jam onto a chilled plate and push it gently with your finger. If it wrinkles, the jam is ready.

Fill the Jars

Carefully ladle the hot jam into the sterilised jars and seal immediately with lids.

Cool and Store

Leave the jars to cool completely before storing in a cool, dark place.

Final Check

Once cooled, check the seals are secure and the jam has thickened properly.

Recipe Tips

• Use fresh rhubarb for the best flavour — older rhubarb can be stringy and less juicy.
• Macerate the rhubarb with sugar overnight — this draws out the juices and enhances the flavour.
• Add butter to the cooking jam to reduce foaming — this helps achieve a clear, smooth jam.
• Test for setting point using a cold plate — this ensures the jam will set properly once cooled.
• Sterilise jars properly to prevent spoilage — any bacteria can cause the jam to go off.
• Seal jars while hot to create a vacuum — this preserves the jam for longer.

Healthy Alternatives / Variations

• Add a pinch of cinnamon for extra warmth.
• Include a vanilla pod for a sweet aroma.
• Mix in some strawberries for a sweeter jam.
• Use lime juice instead of lemon for a zesty twist.
• Add a splash of elderflower cordial for floral notes.

Ingredient Substitutions

• Use brown sugar for a deeper flavour.
• Replace fresh ginger with ground ginger if needed.
• Use orange juice instead of lemon for a citrusy flavour.
• Substitute rhubarb with gooseberries for a different tartness.

How to Serve

Serve this delightful jam spread generously on warm toast or freshly baked scones. It’s also lovely swirled into yogurt or used as a filling for sponge cakes.

Pairing Ideas

Pair this jam with a cup of Earl Grey tea for a classic British experience. It also complements cheese boards beautifully, especially with creamy brie or sharp cheddar.

How to Store Leftovers

Fridge

Store opened jars in the fridge and use within a month.

Freezer

Unopened jars can be stored in a cool, dark place for up to a year.

Reheating

Not applicable for jam.

Nutrition (per serving, approx.)

• Calories: 45 kcal
• Carbohydrates: 12g
• Protein: 0g
• Fat: 0g

FAQs

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before using to avoid excess water in the jam.

Why is my jam not setting?

If your jam isn’t setting, it may need more cooking time. Ensure you’ve reached the setting point by testing with a cold plate.

Can I reduce the sugar in the recipe?

Reducing sugar can affect the set and preservation of the jam. It’s best to follow the recipe for the correct balance.

How can I tell if my jars are properly sealed?

Properly sealed jars will have a concave lid and won’t pop when pressed. This vacuum seal is crucial for preservation.

Mary Berry Rhubarb And Ginger Jam Recipe

Recipe by Eleanor HayesCourse: BreakfastCuisine: BritishDifficulty: Beginner

Servings

8

people

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Calories

45

kcal

50

minutes

Mary Berry Rhubarb And Ginger Jam Recipe is a delightful preserve with a tangy sweetness and a hint of ginger.

Ingredients

• 1kg rhubarb, trimmed and chopped

• 1kg granulated sugar

• 50g fresh ginger, peeled and finely grated

• 2 lemons, juiced

• 1 tsp butter

Directions

• Trim and chop the rhubarb into small, even pieces.
• Combine the rhubarb, sugar, ginger, and lemon juice in a large bowl and leave to macerate overnight.
• Sterilise your jars by washing them in hot soapy water and placing them in a warm oven at 140°C (120°C fan) for 15 minutes.
• Transfer the macerated mixture to a large saucepan, add butter, and bring to a boil over medium heat.
• Test the jam for setting point by placing a drop on a cold plate and checking for wrinkles.
• Ladle the hot jam into sterilised jars and seal immediately.
• Allow the jars to cool completely at room temperature.
• Check the seals on the jars and ensure the jam is thick, spreadable, and vibrant pink.

Notes

• Use fresh rhubarb for the best flavour — older rhubarb can be stringy and less juicy.
• Macerate the rhubarb with sugar overnight — this draws out the juices and enhances the flavour.
• Add butter to the cooking jam to reduce foaming — this helps achieve a clear, smooth jam.
• Test for setting point using a cold plate — this ensures the jam will set properly once cooled.
• Sterilise jars properly to prevent spoilage — any bacteria can cause the jam to go off.
• Seal jars while hot to create a vacuum — this preserves the jam for longer.