Jamie Oliver Rhubarb And Ginger Jam Recipe

If you’re craving a sweet-tart spread with a warm, zingy kick, this Jamie Oliver Rhubarb And Ginger Jam Recipe is the perfect homemade treat. The sharpness of rhubarb paired with fiery ginger creates an irresistibly bold jam that’s fantastic on toast, scones, or even stirred into yogurt. I whipped this up on a rainy weekend and was blown away by how easy it was—and how it filled the kitchen with that classic jam-making magic. (inspired by Jamie Oliver)

Ingredients Needed

Main 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

Ginger Boost:

• 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

Prep the Rhubarb:
Start by washing the rhubarb under cold water. Slice it into bite-sized 2 cm chunks and toss them into a large ceramic or plastic bowl. Add the jam sugar, lemon zest and juice, and that lovely finely chopped stem ginger. Use a grater to finely shred the fresh ginger straight into the bowl—this gives the jam its unmistakable warming hit.

Macerate the Fruit:
Mix everything together until well combined. Cover the bowl loosely with cling film and let it sit at room temperature for about 2 hours. This step is key—it allows the sugar to draw out the rhubarb’s juices naturally. Give it a stir now and then to help things along.

Cook the Jam:
Before turning on the heat, pop a few saucers into the freezer (you’ll use them to check the set later). Pour your rhubarb mixture into a preserving pan and gently heat it, stirring all the time, until the sugar dissolves. Then bring it to a rolling boil and let it bubble away for 10–15 minutes, or until the fruit is tender and the jam reaches its setting point.

Test and Jar:
To check if it’s ready, drop a small spoonful onto a cold saucer, wait 30 seconds, and give it a gentle nudge with your finger. If it wrinkles, it’s set! Let the jam cool for a couple of minutes before carefully ladling it into sterilized jars. Seal immediately and let cool before labeling.

Why I Love This Recipe

I made this jam when my neighbor dropped off a huge bag of garden-grown rhubarb—and wow, what a transformation! The ginger really elevates the jam from everyday to extraordinary. We had it on warm crumpets, and my partner said it tasted like Christmas in a jar. It’s a beautiful balance of tangy, sweet, and spicy that keeps you coming back for more.

Recipe Tips

• Fresh is Best: Choose the brightest pink rhubarb you can find and fresh ginger for the best flavor.
• Substitute with Orange: Swap lemon for orange zest and juice if you want a slightly sweeter, more rounded flavor.
• Spice it Up: Add a pinch of cinnamon or cardamom for an extra depth.
• Sterilize Properly: Don’t skip sterilizing your jars—this keeps your jam safe and shelf-stable.
• Small Batch Bonus: Halve the recipe if you’re new to jam-making or short on rhubarb.

How To Store This Jamie Oliver Rhubarb And Ginger Jam Recipe

At Room Temperature:
If your jars are properly sterilized and sealed, they’ll keep in a cool, dark cupboard for up to 12 months.

In the Fridge:
Once opened, store in the fridge and use within 4–6 weeks.

In the Freezer:
You can freeze jam in plastic containers or freezer-safe jars for up to 6 months. Just leave room at the top for expansion.

Reheating:
No need to reheat the jam—just bring it to room temperature if it’s too stiff straight from the fridge.

Nutrition Facts (per serving)

• Calories: 55 kcal
• Carbs: 15g
• Protein: 0g
• Fat: 0g
• Sugar: 15g
• Fibre: 0g
• Sodium: 0g

Let’s Answer a Few Questions!

Can I make this jam without jam sugar?
Not really—jam sugar contains pectin, which helps the jam set. Regular sugar won’t give the same results unless you add pectin separately.

Can I add other fruits?
Totally! Strawberries or raspberries mix beautifully with rhubarb—just keep the total fruit weight about the same.

Is this jam spicy?
Not at all! The ginger gives warmth and depth rather than heat. You can add more for a spicier twist, though.

How long does homemade jam last?
Sealed jars last up to a year in the pantry. Once opened, use within a month or two and keep in the fridge.

Do I need a thermometer?
Nope! The saucer wrinkle test works great. Just make sure to give it time to cool properly before testing.

Try More Recipes:

• Jamie Oliver Rhubarb Ginger Crumble
• Jamie Oliver Gingerbread Cake
• Jamie Oliver Pear And Gingerbread Cake