This Mary Berry Rhubarb and Ginger Jam recipe is the ideal combination of tart rhubarb and spicy ginger to take your taste buds on a thrilling adventure.
Contents
- What Is Mary Berry Rhubarb and Ginger Jam Recipe?
- Ingredients Required For Mary Berry Rhubarb and Ginger Jam Recipe
- How To Make Mary Berry Rhubarb and Ginger Jam Recipe?
- Mary Berry Rhubarb and Ginger Jam Recipe Variations
- Frequently Asked Questions
What Is Mary Berry Rhubarb and Ginger Jam Recipe?
This delicious recipe for Mary Berry Rhubarb and Ginger Jam is made with fresh rhubarb, sugar, lemon juice, and ginger. It is sweet and tart with a fiery touch from the ginger. It is named after the renowned British baker and cookbook author Mary Berry, whose popularity helped make this dish a household name.
What Does Mary Berry Rhubarb and Ginger Jam Recipe Taste Like?
Because it’s sweet and spicy, this Mary Berry Rhubarb and Ginger Jam Recipe is ideal for preserving an abundance of rhubarb.
Why You’ll Love Mary Berry Rhubarb and Ginger Jam Recipe?
This recipe is sure to please you because:
- With just four ingredients and some simple tools, it is easy to make.
- It tastes great with many different foods, including breakfast and dessert.
- This is a fantastic method to utilize rhubarb during its height of flavor.
What Is The Best Mary Berry Rhubarb and Ginger Jam Recipe?
Your breakfast spread and dessert toppings will look better with this recipe for the Best Mary Berry Rhubarb and Ginger Jam.
Ingredients Required For Mary Berry Rhubarb and Ginger Jam Recipe
Rhubarb, sugar, ginger, and lemon juice are the main ingredients in the Mary Berry Rhubarb and Ginger Jam Recipe.
How To Make Mary Berry Rhubarb and Ginger Jam Recipe?
- Cut the rhubarb into 1.5cm pieces after trimming. Grate or slice the ginger finely.
- Add the rhubarb to the sugar, ginger, and lemon juice. Give the flavors some time to meld.
- As the mixture thickens to a jam-like consistency, skim off any froth that forms.
- Pour the hot jam into sterilized jars – seal them to preserve the freshness of the jam.
How To Serve Mary Berry Rhubarb and Ginger Jam Recipe?
Anyone who enjoys ginger and rhubarb will love this Mary Berry Rhubarb and Ginger Jam Recipe. It’s tasty, easy to make, and goes well as a spread on toast, scones, or pancakes.
What To Serve With Mary Berry Rhubarb and Ginger Jam Recipe?
- For a tasty breakfast or snack, spread it over toast, scones, or pancakes.
- For a cool dessert, sprinkle it over yogurt or ice cream.
- For a savory treat, combine it with some cream cheese and spread it on toast or crackers.
Mary Berry Rhubarb and Ginger Jam Recipe Variations
- Rhubarb & Strawberry Jam
- Rhubarb, Lemon & Vanilla Jam
- Rhubarb & Orange Jam
- Ginger Orange Marmalade
- Pumpkin & Ginger Jam
Pro Tips To Make Perfect Mary Berry Rhubarb and Ginger Jam Recipe
- Choose firm, fresh rhubarb stalks that are either bright pink or crimson in color. Steer clear of wilted or green ones since they will be less colorful and flavorful.
- Rhubarb stalks should be chopped into small, uniform-sized pieces for uniform cooking and jam consistency.
- Choose granulated sugar that doesn’t crystallize and dissolves readily. Brown sugar will alter the color and flavor of the jam, so avoid using it.
- To give the jam acidity and pectin, squeeze in some fresh lemon juice. Use fresh lemon juice instead of packaged juice, as the latter may contain additives or preservatives that degrade the quality of the jam.
- Use freshly grated and peeled ginger root. Dried ginger powder will lose flavor and scent, so avoid using it.
- Using a candy thermometer, cook the jam over medium-high heat until it reaches 105°C (221°F). The jam will thicken and gel at this time, which is known as its setting point. The texture and shelf life of the jam will be impacted if it is overcooked or undercooked.
- Using a spoon, skim off any foam that appears on the jam’s surface.
- When the jam is almost done, stir in the ginger pulp to give it more taste and texture. The ginger pulp has important minerals and fiber, so don’t throw it out.
- While the jam is still hot, pour it into jars and leave them upside down for five minutes. By doing this, a vacuum seal will be created, keeping air out of the jars. Additionally, this will extend the jam’s shelf life.
How To Store Leftover Mary Berry Rhubarb and Ginger Jam Recipe?
- Unopened jars of jam can be kept for up to a year in a cold, dry, and dark location. You can keep them in the fridge for up to three months after they are opened.
- Jam jars, whether opened or not, can be frozen for up to six months. You can defrost them by putting them in a dish of warm water for a few minutes, or by keeping them in the refrigerator overnight.
Mary Berry Rhubarb and Ginger Jam Recipe
Mary Berry Rhubarb and Ginger Jam Ingredients
- Rhubarb: 450 grams
- Sugar: 450 grams
- Ginger: 50 grams
- Lemon Juice: 1 tbsp
Mary Berry Rhubarb and Ginger Jam Recipe Instructions
Step 1: Trim and cut the rhubarb into 1.5cm pieces. Finely slice or grate the ginger.
Step 2: Combine the sugar, ginger, and lemon juice with the rhubarb. Let the flavors mingle for a while.
Step 3: Skim off any foam as you cook the mixture until it thickens to a consistency akin to jam.
Step 4: To maintain the freshness of the jam, transfer the heated jam into sterilized jars and seal them.
Mary Berry Rhubarb and Ginger Jam Recipe Nutrition Facts
- Calories: 163 kcal
- Protein: 0 grams
- Fat: 0 grams
- Fiber: 1 grams
- Sodium: 2 mg
- Sugar: 40 grams
- Carbohydrate: 42 grams
- Cholesterol: 1 mg
- Saturated Fat: 0 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 gram
NOTES
- Nutrition values are an estimate only.
Does Peeling Rhubarb Make Sense?
While peeling is not necessary, be sure to give it a thorough cleaning.
Is Ginger And Rhubarb Jam Healthy?
The jam is loaded with sugar, even though the ingredients—ginger and rhubarb—are nutritious.
Is This Jam Appealing To Diabetics?
Because of its high sugar content, it is recommended for those who are watching their blood sugar levels to consume it in small amounts.
How Should Jars And Lids Be Sterilized Before Making Jam?
There are several methods for sterilising jars and lids, including as using the oven, microwave, dishwasher, or boiling water. Eliminating any bacteria or other microbes that could contaminate the jam is the main objective.
Conclusion
With this recipe for Mary Berry Rhubarb and Ginger Jam, you may enjoy the joys of canning preserves at home. The flavour profile of the jam perfectly combines the richness of ginger with the sharpness of rhubarb.