Jamie Oliver’s Rhubarb and Ginger Jam is exactly what it sounds like-bright, tangy rhubarb paired with the gentle heat of ginger, simmered down into a thick, spreadable preserve. It’s a jam that punches both sweet and sharp notes. Rhubarb gives it that sour edge while ginger warms everything up.
This isn’t one of those sickly-sweet jams. It’s bold. The ginger doesn’t hide. it shows up with attitude. And the rhubarb? It’s tart and zesty but once it’s cooked down with sugar, it transforms into something comforting and almost floral.
This jam is brilliant on toast, swirled into yogurt or as a glaze for roasted meats. Honestly, it’s one of those versatile preserves that always surprises you.
Jamie Oliver Rhubarb And Ginger Jam Recipe
Ingredients Needed
Let’s talk ingredients. Nothing fancy, just a few carefully chosen items:
- Rhubarb (about 1kg, chopped). Go for the bright red stalks. They give the jam that deep pink hue and lovely sharpness.
- Fresh ginger (roughly 100g). Peeled and finely grated. You want it zesty, not overpowering.
- Preserving sugar (1kg) – This is key. It contains added pectin to help your jam set. Don’t swap it out for regular sugar unless you know how to work with pectin.
- Lemon juice (from one lemon). Adds extra acidity which helps the jam set and balances the sweetness.
- Optional: Crystallized ginger – A few chunks finely chopped, if you want bursts of sweet heat in every spoonful.
That’s it. No additives. No weird preservatives. Just the essentials.
Equipment Needed
Making jam isn’t hard but you do need the right gear. Here’s what you’ll want on hand:
- Large heavy-based saucepan or jam pan. Needs to be big enough to handle boiling fruit and sugar without bubbling over.
- Wooden spoon – For stirring. Metal spoons get hot fast. Wooden keeps your hand safe.
- Sterilized jars with lids. Glass jars only. Sterilizing is a must if you don’t want moldy jam.
- Ladle or jam funnel. Makes filling jars cleaner and easier.
- Sugar thermometer (optional but helpful). For hitting that magic 105°C setting point.
- Chopping board and knife. For prepping rhubarb and ginger.
- Grater or microplane – You’ll need this for the ginger.
No need for a canner or special equipment beyond this. It’s low-tech and satisfying.
How To Make Jamie Oliver’s Rhubarb And Ginger Jam
Alright, let’s get into the good stuff. how to actually make this jam.
Step 1: Prep The Rhubarb
Wash and trim the rhubarb. Slice it into chunks-about 1-inch pieces. No need to peel them. The skin gives the jam its color.
Step 2: Grate Your Ginger
Peel the ginger using the edge of a spoon (trust me, it works better than a peeler). Grate it finely. If you’re using crystallized ginger too, chop it now.
Step 3: Macerate
In your large saucepan, mix the rhubarb with sugar, grated ginger and lemon juice. Let it sit for at least 30 minutes or up to a couple of hours. This draws out the juices and helps dissolve the sugar.
Step 4: Bring It To The Boil
Put the pan over medium heat. Stir gently until the sugar dissolves fully. Once dissolved, crank the heat up and bring it to a rolling boil.
Step 5: Boil Hard
Let it boil rapidly for 10-15 minutes. Stir occasionally so nothing sticks. Skim off any foam. If using a thermometer, you’re aiming for 105°C. If you don’t have one, try the wrinkle test: place a small spoonful on a cold plate, let it sit for a minute, then push it with your finger. If it wrinkles, you’re good.
Step 6: Jar It Up
Take it off the heat. Let it sit for 5-10 minutes so the fruit distributes evenly. Ladle it into sterilized jars while still hot. Seal the jars right away.
Step 7: Cool And Store
Let the jars cool completely. Once they’ve sealed (you’ll hear the lids pop), store them in a cool, dark place. They’ll last up to a year unopened.
What I Learnt
Making this jam taught me a few surprising things:
- Rhubarb is temperamental. It goes from firm to mush fast. Timing matters.
- Ginger quantity is personal. The 100g in Jamie’s version is strong but not overwhelming. If you’re sensitive to spice, start with less.
- Preserving sugar is a game-changer. It simplifies everything. No hunting down powdered pectin or relying on lemon alone.
- Setting jam is part science, part intuition. The thermometer is handy but nothing beats the wrinkle test.
- Sterilizing jars is non-negotiable. Even the best jam will spoil if you skip this step.
Also, I learned how satisfying it is to make something from scratch that tastes this good. It feels old-school in the best way.
Recipe Tweaks For Jamie Oliver’s Rhubarb And Ginger Jam
Jamie Oliver’s take on rhubarb and ginger jam is already pretty dreamy-zingy, bright and full of character. But hey, recipes are just starting points, right? Let’s talk tweaks.
1. Dial Up or Down the Ginger
Some folks like a gentle hum of ginger. Others want it to punch them in the face. Jamie’s version uses fresh ginger which gives a nice warmth. Want more fire? Add a pinch of ground ginger or toss in a little crystallized ginger. Want it tamer? Reduce the fresh ginger by half. You’re the boss here.
2. Add Orange Zest or Juice
Orange and rhubarb? Absolute power couple. A splash of orange juice or a bit of zest adds citrusy depth and softens rhubarb’s sharp edges. It also plays really well with the ginger.
3. Use Vanilla or Cardamom for a Twist
Want to go from British country kitchen to something a little more chai tea cozy? Add a few cardamom pods during cooking (remove before jarring). Or stir in a teaspoon of vanilla extract at the end for a softer, dessert-like flavor.
4. Mix in Strawberries
If your rhubarb is a bit tart or stringy, strawberries can help mellow things out. Go for a 70/30 mix (rhubarb/strawberries). Strawberries boost the sweetness and add natural pectin which helps the jam set better, too.
5. Play With Sugar Levels
Jamie’s recipe is pretty traditional in terms of sugar. If you like things a bit tangier, reduce the sugar slightly. but be aware: sugar isn’t just about sweetness; it helps with preservation and setting. Try using jam sugar (which has pectin) if you cut back on regular sugar.
Storage Tips For Leftovers
Once you’ve made a batch, you’ll want to keep it tasting as fresh as day one. Here’s how to do it right.
1. Sterilize Those Jars
Even if you’re just stashing the jam in the fridge, use sterilized jars. Boil them or run them through the dishwasher on high heat. This keeps bacteria out and your jam fresher, longer.
2. Keep It Cool and Dark
Unopened jars? Store them in a cool, dark place. like a cupboard or pantry. They’ll stay good for up to a year. But if you’re seeing direct sunlight or wild temperature swings, you’re asking for trouble.
3. Once Opened, Refrigerate
Once you pop that lid, jam goes into the fridge. Use it within 4 weeks for best flavor and safety. Always use a clean spoon to avoid introducing any funky bacteria.
4. Freeze It in Small Portions
Not sure you’ll eat it all in a month? Freeze some in small containers or even in silicone ice cube trays. Perfect for defrosting just what you need for toast, yogurt or baking.
What To Eat With Jamie Oliver’s Rhubarb And Ginger Jam?
This jam is bold. Tangy, spicy and sweet. It’s a show-off-and it loves the spotlight. Here’s where to let it shine.
1. Classic: Toast, Scones and Crumpets
Let’s not overthink it. A thick layer of butter on warm toast, followed by this jam? Magic. Or better yet, on a fresh scone with clotted cream. It’s like afternoon tea got an upgrade.
2. Cheese Board Hero
This jam is fantastic with strong cheeses. Try it with mature cheddar, creamy brie or even blue cheese. The tang of rhubarb cuts right through the richness. Add crackers and a glass of wine and you’re golden.
3. Swirled into Yogurt or Porridge
Take your breakfast up a notch. Stir a spoonful into Greek yogurt or dollop it on oatmeal. It turns basic into bougie in seconds.
4. Glaze for Meats or Roasted Veg
Sounds weird, tastes amazing. Use it as a glaze for pork chops, grilled chicken or roasted carrots. Mix a bit with olive oil and balsamic to make a zesty sauce or marinade.
5. Bake It In
Jam bars, thumbprint cookies, even layered sponge cakes. this jam adds zing where most others just bring sugar. Bonus points if you add a ginger sponge to play up the flavors.
FAQs
How Do I Prepare The Rhubarb For Jamie Oliver’s Rhubarb And Ginger Jam?
Start by washing and chopping the rhubarb into small pieces. Remove any tough ends before cooking.
Can I Use Frozen Rhubarb For This Jam Recipe?
Yes, frozen rhubarb works fine. Just make sure it’s fully thawed and drained before use.
How Long Does It Take To Make Jamie Oliver’s Rhubarb And Ginger Jam?
The jam typically takes about 45 minutes to an hour to cook, depending on the thickness you’re aiming for.
