Mary Berry Rhubarb and Ginger Jam Recipe – A Seasonal British Preserve

There’s something deeply comforting about making jam at home. For me, rhubarb always brings back childhood memories of foraging in the garden, its vibrant pink stalks turning into something magical when cooked. Pair it with ginger, and suddenly you’ve got a preserve that’s both tart and warming—the very definition of homemade comfort.

This Mary Berry rhubarb and ginger jam recipe follows Hugh Fearnley-Whittingstall’s simple philosophy: seasonal, local, and no unnecessary fuss. With just a handful of ingredients, you can create a bright, glossy jam that works beautifully on toast, swirled into yogurt, or spooned onto scones for a proper afternoon tea.

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Why You’ll Love This Rhubarb and Ginger Jam

• Seasonal & Sustainable – The perfect way to use a spring or summer glut of rhubarb.
• Incredible Flavor – Tart, fruity rhubarb balanced with sugar and the gentle heat of ginger.
• No Added Pectin – Naturally sets thanks to rhubarb and lemon.
• Versatile – Try it on crumpets, in cakes, or paired with cheese.
• Gift-worthy – Homemade jam always makes a thoughtful present.

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Ingredients You’ll Need

• Rhubarb – 1kg (about 2.2 lb), trimmed & chopped
  Young stalks are sweeter and give a better texture.
• Granulated Sugar – 800g (about 4 cups)
  Helps preserve the jam while balancing tartness.
• Fresh Ginger – 2 tbsp, finely grated
  Adds warmth and spice throughout the jam.
• Crystallized Ginger – 2–3 tbsp, finely chopped (optional)
  For little pops of flavor and texture.
• Juice of 1 Lemon
  Helps the jam set and brightens the flavor.
• Optional: 2–3 tbsp water if needed to start cooking.

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Equipment Checklist

• Large heavy-based saucepan or jam pan
• Wooden spoon
• Sterilized jars with lids
• Ladle + funnel (optional, but handy)
• Candy thermometer or cold plate for testing set

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Step-by-Step Instructions

Step 1: Macerate the Rhubarb

Place chopped rhubarb in a bowl with sugar. Stir well, cover, and leave to sit for several hours or overnight. This draws out juice, softens the rhubarb, and dissolves sugar.

Step 2: Start Cooking

Pour the rhubarb mixture (with juices) into your jam pan. Add grated fresh ginger, crystallized ginger (if using), and lemon juice. Heat gently, stirring until sugar is fully dissolved.

Step 3: Boil Until Set

Turn up the heat and bring to a rolling boil. Cook briskly for 10–15 minutes, stirring often. To test: place a spoonful on a cold plate, leave 30 seconds, then push with your finger. If it wrinkles, it’s ready.

Step 4: Jar It Up

Remove from heat and let settle for 2 minutes (this prevents fruit rising in jars). Ladle into sterilized jars, seal immediately, and leave to cool.

Step 5: Store & Enjoy

Keep sealed jars in a cool, dark cupboard for up to a year. Once opened, refrigerate and use within 3–4 weeks.

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Serving Ideas

• Spread on warm scones or crumpets for a classic tea.
• Stir through Greek yogurt or porridge for breakfast.
• Use as a filling for Victoria sponge cake.
• Spread on toast or English muffins for a daily treat.
• Pair with creamy cheeses like brie or goat’s cheese.

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Expert Tips for Perfect Jam

• Use young rhubarb for better flavor and color.
• Grate ginger finely to avoid clumps of spice.
• Don’t overboil—rhubarb breaks down quickly.
• Sterilize jars properly to extend shelf life.
• Adjust sugar slightly if you prefer a tarter preserve.

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Variations You Can Try

• Add orange zest for citrus brightness.
• Mix in strawberries for a softer, sweeter jam.
• Swap sugar for honey (results in a softer set).
• Add cardamom pods for exotic depth.
• Leave rhubarb chunkier for a rustic texture.

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Storage Tips

• Store unopened jars in a cool, dark cupboard up to 1 year.
• Refrigerate once opened and eat within 3–4 weeks.
• Always use clean spoons to avoid contamination.
• Label jars with the date made for freshness tracking.

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FAQ – Rhubarb & Ginger Jam

Q: Do I need to peel rhubarb for jam?
No—just trim ends and remove stringy bits. The skin helps keep its beautiful pink color.

Q: Can I make rhubarb jam without ginger?
Yes! Simply leave it out, or swap with orange zest, cardamom, or vanilla.

Q: Why isn’t my jam setting?
It may need a few more minutes at a rolling boil. Lemon juice helps set—don’t skip it.

Q: Can I reduce the sugar?
You can reduce slightly, but sugar helps preserve and balance tartness. For a lower-sugar option, refrigerate and eat quickly.

Q: How long does homemade rhubarb and ginger jam last?
Up to 1 year unopened if stored correctly. Once opened, use within 3–4 weeks.

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Other Recipes You May Like:

• Mary Berry Coconut and Jam Cake
• Mary Berry Mini Jam Tarts
• Mary Berry Chilli Jam Recipe

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