Go Back Email Link
Mary Berry Rhubarb Jam Recipe

Mary Berry Rhubarb Jam Recipe

Mary Berry’s rhubarb jam is a vivid, tangy, perfectly set jam made with fresh rhubarb and lemon — the freshest, most vibrant preserve of spring.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Maceration Time 6 hours
Total Time 6 hours 30 minutes
Servings: 4 450g jars
Course: Appetizer
Cuisine: British
Calories: 48
Ingredients Method Notes

Ingredients
  

  • Rhubarb Jam:
  • 1.2 kg fresh rhubarb in 2cm pieces
  • 900 g granulated sugar warmed
  • Juice of 2 large unwaxed lemons
  • Finely grated zest of 1 unwaxed lemon
  • 1 vanilla pod split (optional)

Method
 

  1. 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.
  2. 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).
  3. Remove vanilla pod. Remove from heat. Skim foam. Stand 5 minutes. Stir gently. Ladle into warm sterilised jars. Seal immediately. Label and store.

Notes

Forced rhubarb gives the most vivid, most beautiful rose-pink colour — use it when available.
Macerate overnight — draws out juice and gives a more developed, vibrant flavour.
Vanilla pod gives a subtle, warm fragrance that is specifically lovely alongside rhubarb.
Be patient with the boiling — rhubarb is low in pectin and may need up to 20 minutes.
Pot immediately when setting point is reached — rhubarb jam can over-set quickly.
Sealed jars keep 12 months.
QR Code linking back to recipe