Jamie Oliver Rhubarb and Ginger Jam is made with pink rhubarb, jam sugar, lemon zest and juice, and both stem and fresh ginger. This easy Rhubarb and Ginger jam recipe creates a tangy preserve that takes about 1 hour to prepare and can give you about 4 x 450g jars.
Try More Jamie Oliver Recipe:
- Jamie Oliver Rhubarb Chutney
- Jamie Oliver Rhubarb Upside-down Cake
- Jamie Oliver Apple And Rhubarb Crumble
đź’š Why You’ll Love Jamie Oliver’s Rhubarb and Ginger Jam Recipe
- Unique Flavor Combination: The mix of tangy rhubarb and spicy ginger offers a unique taste that stands out from more traditional jams.
- Simple Ingredients, Big Flavor: With just a few ingredients, this recipe delivers a bold and memorable flavor, perfect for enhancing your breakfasts and desserts.
- Versatile in Use: Not only great on toast, this jam can also be used as a glaze for meats or as a vibrant addition to desserts.
- Quick and Easy: Despite its gourmet taste, the recipe is straightforward and can be completed in under an hour, making it perfect for busy cooks.
🍋 Jamie Oliver Rhubarb And Ginger Jam Ingredients
- 1 kg (2.2 lbs) pink rhubarb, trimmed weight
- 1 kg (2.2 lbs) jam sugar (with added pectin)
- Zest and juice of 1 lemon
- 50 g (1.8 oz) stem or crystallized ginger, finely chopped
- 4 cm (1.6 inch) piece of ginger, peeled
🧉 How To Make Jamie Oliver Rhubarb And Ginger Jam
- Prepare the Rhubarb: First, wash the rhubarb under cold running water. Then, slice it into 2 cm (about 0.8 inch) pieces. Place these pieces into a large ceramic or plastic bowl. Add the jam sugar, lemon zest, and juice, and finely chopped stem ginger. Grate the peeled ginger directly over the mixture in the bowl.
- Mix and Set Aside: Stir the rhubarb mixture thoroughly to combine all the ingredients well. Then, cover the bowl loosely with cling film (plastic wrap) and set it aside at room temperature for about 2 hours. This allows the sugar to dissolve naturally into the rhubarb juices. Remember to stir occasionally to help the sugar dissolve more effectively.
- Cook the Jam: Before starting to cook, place a few saucers in the freezer; these will be used later to test the setting point of the jam. Transfer the rhubarb mixture into a preserving pan and heat it over medium heat. Keep stirring until all the sugar has dissolved. Once dissolved, bring the mixture to a boil and continue cooking until the rhubarb is tender and the jam reaches its setting point, approximately 10-15 minutes.
- Test the Setting Point: To check if the jam is set, place a half teaspoon of jam on a cold saucer from the freezer. Let it cool for 30 seconds, then gently push the jam with your fingertip. If the jam wrinkles, it is ready. If not, cook it for a few more minutes and test again.
- Jar the Jam: Remove the pan from the heat and let it cool slightly for 2-3 minutes. Carefully pour the hot jam into sterilized jars. Seal the jars immediately. Once the jars are completely cool, label them with the date.
đź’ Recipe Tips
- Choose Fresh Ingredients: Make sure the rhubarb and ginger are fresh. This makes your jam taste and look better.
- Measure Carefully: Use the exact amount of sugar and pectin listed. This helps your jam set properly and taste sweet.
- Keep the Heat Even: Cook your jam on a medium heat. This stops it from burning and makes sure the sugar mixes in well.
- Check if the Jam is Ready: Use the cold saucer test to see if your jam is set. This step is important to make sure your jam isn’t too runny or too thick.
- Clean Jars Well: Clean your jars really well before you put the jam in. This keeps the jam good for longer.
🍨 What To Serve With Rhubarb And Ginger Jam?
Rhubarb and Ginger Jam pairs well with fresh scones, buttery croissants, or crisp toast. It also can be served alongside pancakes, waffles, yogurt, or ice cream for a delicious addition to your breakfast or dessert.
🎚 How To Store Leftovers Rhubarb And Ginger Jam?
- Refrigerate: Keep the jam in sterilized, sealed jars in the refrigerator for up to 3 months. Ensure the seal is tight to maintain freshness.
- Freeze: You can freeze this jam in airtight containers. Thaw in the refrigerator overnight before using.
FAQs
Does Rhubarb And Ginger Jam Need Pectin To Set?
Yes, this recipe requires jam sugar, which contains added pectin. Pectin helps the jam set properly and achieve the right consistency.
How Do I Make A Sugar-free Rhubarb And Ginger Jam?
To make a sugar-free version, replace the jam sugar with an equal amount of a granulated sugar substitute that can be used for cooking. Also, add a natural pectin source, like apple juice or commercially available pectin, to help it set.
What If My Jam Isn’t Setting?
If your jam isn’t setting, continue boiling it and keep testing every few minutes using the saucer test. Make sure you’re giving it enough time to reach the setting point.
Can I Use Frozen Rhubarb For This Jam?
Yes, you can use frozen rhubarb. Thaw it completely and drain any excess liquid before using, as the extra water could affect the jam’s consistency.
What’s The Best Way To Sterilize The Jars?
Wash the jars in hot soapy water, then rinse them and place them in a preheated oven at 140°C (275°F) for about 20 minutes.
Try More Jamie Oliver Recipe:
- Jamie Oliver Rhubarb Ginger Crumble
- Jamie Oliver Gingerbread Cake
- Jamie Oliver Pear And Gingerbread Cake
Jamie Oliver Rhubarb And Ginger Jam Nutrition Facts
- Calorie: 55 kcal
- fat: 0g
- saturates: 0g
- carbs: 15g
- sugars: 15g
- fibre: 0g
- protein:0g
- salt: 0g
Jamie Oliver Rhubarb And Ginger Jam Recipe
Description
Jamie Oliver Rhubarb and Ginger Jam is made with pink rhubarb, jam sugar, lemon zest and juice, and both stem and fresh ginger. This easy Rhubarb and Ginger jam recipe creates a tangy preserve that takes about 1 hour to prepare and can give you about 4 x 450g jars.
Ingredients
Instructions
- Prepare the Rhubarb:Â First, wash the rhubarb under cold running water. Then, slice it into 2 cm (about 0.8 inch) pieces. Place these pieces into a large ceramic or plastic bowl. Add the jam sugar, lemon zest, and juice, and finely chopped stem ginger. Grate the peeled ginger directly over the mixture in the bowl.
- Mix and Set Aside:Â Stir the rhubarb mixture thoroughly to combine all the ingredients well. Then, cover the bowl loosely with cling film (plastic wrap) and set it aside at room temperature for about 2 hours. This allows the sugar to dissolve naturally into the rhubarb juices. Remember to stir occasionally to help the sugar dissolve more effectively.
- Cook the Jam:Â Before starting to cook, place a few saucers in the freezer; these will be used later to test the setting point of the jam. Transfer the rhubarb mixture into a preserving pan and heat it over medium heat. Keep stirring until all the sugar has dissolved. Once dissolved, bring the mixture to a boil and continue cooking until the rhubarb is tender and the jam reaches its setting point, approximately 10-15 minutes.
- Test the Setting Point:Â To check if the jam is set, place a half teaspoon of jam on a cold saucer from the freezer. Let it cool for 30 seconds, then gently push the jam with your fingertip. If the jam wrinkles, it is ready. If not, cook it for a few more minutes and test again.
- Jar the Jam:Â Remove the pan from the heat and let it cool slightly for 2-3 minutes. Carefully pour the hot jam into sterilized jars. Seal the jars immediately. Once the jars are completely cool, label them with the date.
Notes
- Choose Fresh Ingredients:Â Make sure the rhubarb and ginger are fresh. This makes your jam taste and look better.
- Measure Carefully:Â Use the exact amount of sugar and pectin listed. This helps your jam set properly and taste sweet.
- Keep the Heat Even:Â Cook your jam on a medium heat. This stops it from burning and makes sure the sugar mixes in well.
- Check if the Jam is Ready: Use the cold saucer test to see if your jam is set. This step is important to make sure your jam isn’t too runny or too thick.
- Clean Jars Well:Â Clean your jars really well before you put the jam in. This keeps the jam good for longer.
Jamie Oliver Rhubarb And Ginger Jam, Rhubarb And Ginger Jam Uk Recipe