Anna Louise Plain rhubarb jam — without ginger, without strawberry, without any other flavouring — is the preserve that shows rhubarb at its most honestly itself. Sharp, slightly floral, very vivid in colour when made with forced rhubarb, and with a clean, clear tartness that is completely unlike any other fruit.
I make this in January and February when forced rhubarb from the famous Yorkshire rhubarb triangle is available — the slender, bright pink stalks that have been grown in the dark and that are more vivid in colour, more tender, and more intensely flavoured than the maincrop rhubarb that comes later.
If you can get forced rhubarb, use it for this jam. The colour of the finished preserve — a vivid, clear, rose-pink — is simply beautiful.
This recipe is essentially the same method as the rhubarb and ginger jam, but with the ginger left out and with a vanilla pod added instead, which gives a subtle, warm fragrance that suits the rhubarb without competing with it.
Ingredients for Mary Berry Rhubarb Jam
For the Jam (Makes approximately 4–5 x 450g jars)
- 1.2kg fresh rhubarb — trimmed and cut into 2cm pieces, preferably forced rhubarb
- 900g granulated sugar — warmed in a low oven for 15 minutes
- Juice of 2 large unwaxed lemons — essential for the set
- 1 vanilla pod, split — optional but gives a beautiful fragrant note
- Finely grated zest of 1 unwaxed lemon — gives additional brightness
How to Make Mary Berry Rhubarb Jam
Step 1 — Macerate Overnight
Put the rhubarb pieces into a large bowl with the granulated sugar, lemon juice, lemon zest, and vanilla pod. Stir well. Cover and leave to macerate overnight — or for at least six hours. The rhubarb will release a significant amount of juice and the sugar will start to dissolve.
Step 2 — Dissolve and Boil
Pour everything from the bowl — including the vanilla pod — into a large preserving pan. Heat over a medium heat, stirring constantly, until every grain of sugar has dissolved. Test by running a spoon along the base of the pan.
Increase the heat to high. Bring to a vigorous rolling boil. Boil for 10 to 20 minutes. Start testing for set at 10 minutes.
Wrinkle test: Place a teaspoon of jam on a cold plate from the freezer. Wait one minute. Push with your finger — if the surface wrinkles and does not flood back, it is ready.
Sugar thermometer: Setting point is 104–105°C.
Step 3 — Remove the Vanilla Pod and Pot
Remove the vanilla pod when setting point is reached. Remove from the heat. Skim any foam. Leave to stand for five minutes. Stir gently. Ladle into warm sterilised jars. Seal immediately. Label and store.
My Top Tips For Best Mary Berry Rhubarb Jam
Forced rhubarb gives the most vivid, most beautiful jam. The bright pink stalks of forced rhubarb give a jam that is a clear, glowing rose-pink — one of the prettiest preserves I make. Maincrop rhubarb gives a slightly more orange-brown result that is equally flavourful but less visually striking.
Macerate overnight for a more developed, more vibrant flavour. The same principle as the rhubarb and ginger jam — overnight maceration draws out the juice, helps the sugar dissolve, and gives a more integrated flavour in the finished preserve.
The vanilla pod is subtle but worthwhile. Split vanilla in the maceration mixture gives a gentle, warm vanilla fragrance throughout the finished jam that is specifically lovely alongside the sharp rhubarb. It is optional but I always include it.
Be patient with the boiling stage. Rhubarb is very low in pectin — the lemon juice provides the pectin needed for the set, but the boiling time can be long. Test every five minutes from the ten-minute mark and do not give up.
The lemon zest as well as the juice gives additional brightness. The zest gives a slightly more fragrant, slightly more citrus note than the juice alone. Both together give the best result.
Serving Suggestions
On warm toast with cold salted butter. On thick white bread. As a filling in a Victoria sponge. On crumpets straight from the toaster. In a tart case with cream — rhubarb jam tarts are completely wonderful.
How to Store Mary Berry Rhubarb Jam
Sealed, unopened jars: Store in a cool, dark place for up to 12 months. Opened jar: Refrigerate and use within 6 weeks.
Mary Berry Rhubarb Jam Recipe
Ingredients
Method
- Combine rhubarb, warm sugar, lemon juice, lemon zest, and vanilla pod in a large bowl. Stir well. Cover and macerate overnight or minimum 6 hours.
- Pour everything including vanilla pod into preserving pan. Stir over medium heat until sugar completely dissolved. Increase heat — vigorous rolling boil. Boil 10–20 minutes. Test for set at 10 minutes using wrinkle test or thermometer (104–105°C).
- Remove vanilla pod. Remove from heat. Skim foam. Stand 5 minutes. Stir gently. Ladle into warm sterilised jars. Seal immediately. Label and store.
Notes
Frequently Asked Questions
Can I use maincrop rhubarb?
Yes — maincrop rhubarb (the thick green-red stalks available later in the year) gives a slightly less vivid, slightly more orange-coloured jam. The flavour is equally good.
Can I add strawberries?
Yes — 400g of fresh strawberries added with the rhubarb gives a classic rhubarb and strawberry jam. The strawberries provide additional pectin and a slightly sweeter, slightly more complex flavour.
Can I leave out the vanilla?
Yes — the jam is perfectly good without it. The vanilla gives a subtle warmth that I love alongside rhubarb but it is not essential to the character of the jam.
My rhubarb jam set to something very firm — what happened?
It was boiled slightly beyond setting point. Rhubarb jam can go from not-set to over-set quite quickly. Start testing at eight minutes and pot immediately when setting point is reached.
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