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Mary Berry Rhubarb and Ginger Jam Recipe

Mary Berry Rhubarb and Ginger Jam Recipe

Mary Berry’s rhubarb and ginger jam is a vivid, tangy rhubarb jam with warming stem ginger — one of the most popular preserves in this collection.
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Prep Time 10 minutes
Cook Time 25 minutes
Maceration Time 6 hours
Total Time 6 hours 35 minutes
Servings: 5 450g jars
Course: Appetizer
Cuisine: British
Calories: 50
Ingredients Method Notes

Ingredients
  

  • Rhubarb and Ginger Jam:
  • 1.2 kg fresh rhubarb in 2cm pieces
  • 1 kg granulated sugar warmed
  • Juice of 2 large unwaxed lemons
  • 4 balls stem ginger in syrup finely chopped
  • 3 tbsp stem ginger syrup from the jar
  • 1 tsp ground ginger

Method
 

  1. Combine rhubarb, warm sugar, lemon juice, stem ginger, ginger syrup, and ground ginger in a large bowl. Stir well. Cover and macerate overnight or minimum 6 hours.
  2. Pour everything into a preserving pan. Heat over medium heat, stirring constantly, until every grain of sugar dissolved. Increase heat — bring to vigorous rolling boil. Boil 10–20 minutes. Test for set at 10 minutes using wrinkle test or thermometer (104–105°C). Boil and test every 5 minutes until setting point reached.
  3. Remove from heat. Skim foam. Stand 5 minutes — stir gently. Ladle into warm sterilised jars. Seal immediately. Label and store.

Notes

Macerate overnight — draws out juice, dissolves sugar, and develops the ginger flavour before cooking.
Use both stem and ground ginger — gives vivid pockets of ginger and warming background heat.
The ginger syrup from the jar adds concentrated flavour — do not waste it.
Rhubarb is low in pectin — be patient with the boiling stage and trust the wrinkle test.
Rest 5 minutes before potting — distributes rhubarb pieces evenly through the jars.
Sealed jars keep 12 months.
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