Easy Jamie Oliver Rhubarb And Ginger Jam Recipe for Sweet Treats

Jamie Oliver’s rhubarb and ginger jam bursts with vibrant, tangy flavors that dance across your palate.

Seasonal produce transforms into a delightful spread through careful culinaryalchemy.

Sweet-tart stalks combine with warm, spicy root for a balanced, complex preserve.

Traditional techniques elevate simple ingredients into something magical and memorable.

Home cooks can craft this remarkable condiment with minimal kitchen skills and basic equipment.

Fragrant ginger adds depth and complexity to the bright, slightly acidic rhubarb base.

Homemade preserves connect you to generations of passionate food artisans: prepare to be delighted.

Safe Storage of Jamie Oliver Rhubarb & Ginger Jam

• Vacuum Seal Method: Lock in freshness by using a vacuum sealer with specialized canning jar attachments. Removes all air, preventing oxidation and extending jam's shelf life dramatically. Vacuum sealing can preserve your homemade rhubarb and ginger jam for up to 18 months in a cool, dark storage space.
• Freezing Technique: Transfer jam into freezer-safe glass containers, leaving about half an inch of headspace for expansion. Freezing preserves the vibrant flavors and prevents bacterial growth completely. Frozen jam remains delicious for 6-8 months and can be thawed in the refrigerator overnight when you're ready to enjoy.
• Dark Cellar Storage: Create an ideal preservation environment in a basement or root cellar with consistent temperatures between 50-70°F. Place jars on shelves away from moisture and direct light.

Flavor Twists on Rhubarb & Ginger Jam

• Strawberry Ginger Fusion: Swap rhubarb with fresh strawberries, keeping the ginger and lemon elements for a sweeter, fruitier preserve.
• Orange Stem Ginger Mix: Replace lemon with orange zest and juice, adding a citrusy warmth to the traditional jam recipe.
• Spiced Rhubarb Preserve: Incorporate ground cinnamon or cardamom for an aromatic, warming flavor profile that complements the ginger's heat.
• Low-Sugar Wellness Version: Use low-sugar pectin and reduce sugar quantity, creating a lighter, less sweet jam for health-conscious individuals.

Parting Thoughts on Jamie Oliver Rhubarb & Ginger Jam

Rhubarb and ginger jam whispers sweet tales of British countryside kitchens, blending tangy fruit with warm spice.

Jamie Oliver’s recipe transforms simple ingredients into an extraordinary preserve that dances between tartness and sweetness.

Seasonal rhubarb becomes a delightful canvas for ginger’s subtle heat, creating complex flavor profiles.

Kitchen alchemists can craft this jam with minimal effort and maximum satisfaction.

Homemade preserves connect us to culinary traditions passed through generations.

You’ll find this jam perfect for morning toast, afternoon scones, or gifting to fellow food enthusiasts who appreciate authentic, handcrafted delicacies.

Spread the love: share this recipe, comment with your jam-making adventures, and inspire fellow culinary explorers to embrace seasonal cooking.

Why Jamie Oliver’s Rhubarb & Ginger Jam Pops

• Burst with Zesty Flavor Combinations: This jam brings together the tartness of rhubarb, the warmth of ginger, and the brightness of lemon, creating a vibrant taste explosion that dances on your palate.
• Master Easy Homemade Preserving: Crafting this jam requires minimal cooking skills, making it perfect for beginners who want to dive into the world of homemade preserves without feeling overwhelmed.
• Enjoy Quick Preparation Magic: From chopping rhubarb to sealing jars, this recipe takes just about 2-3 hours total, with most of that time being hands-off marinating and cooling, allowing you to multitask effortlessly.
• Savor Versatile Breakfast Companion: Spread this jam on toast, swirl into yogurt, or use as a glaze for pastries, transforming ordinary breakfast moments into delightful culinary experiences.

All the Ingredients for Jamie Oliver Rhubarb & Ginger Jam

• Rhubarb: Tart vegetable with vibrant color and key ingredient for the jam's base. Choose fresh, firm stalks with bright color and no blemishes.
• Fresh Ginger: Adds sharp, spicy warmth to complement the rhubarb's tartness. Select firm, smooth root with smooth skin.

• Jam Sugar: Helps set the jam and provides sweetness. Special sugar with added pectin ensures proper consistency.
• Stem Ginger: Provides additional ginger flavor and subtle sweetness. Adds interesting texture to the jam.

• Lemon Zest: Brings brightness and helps balance the sweetness. Provides aromatic citrus notes.
• Lemon Juice: Adds acidity to help preserve the jam and enhance overall flavor. Helps with setting the jam's texture.

Simple Directions for Jamie Oliver Rhubarb & Ginger Jam

Step 1: Prepare Rhubarb

Rinse of fresh rhubarb under cool water. Trim the ends and slice into 2 cm chunks. Transfer the pieces to a spacious mixing bowl.

Step 2: Create Flavor Base

• Jam sugar
• Zest of 1 lemon
• Juice of 1 lemon
• 3-4 pieces chopped stem ginger
• Freshly grated ginger

Stir everything together thoroughly, ensuring all ingredients are well combined.

Step 3: Allow Ingredients to Mingle

Cover the bowl loosely with plastic wrap. Let the mixture rest at room temperature for 2 hours. This magical resting time allows sugar to dissolve and flavors to develop. Give the mixture an occasional gentle stir.

Step 4: Cook Jam Mixture

Transfer the rhubarb mixture to a large, heavy-bottomed pot. Heat on medium, stirring constantly until sugar dissolves. Bring to a rolling boil and continue cooking. Simmer for 10-15 minutes until rhubarb softens and mixture thickens.

Step 5: Test Jam Consistency

Perform the wrinkle test: Drop a small amount of jam onto a chilled plate. Wait 30 seconds, then gently push with your fingertip. If the surface wrinkles, the jam is perfectly set. If not, continue cooking for a few more minutes.

Step 6: Preserve and Store

Remove pot from heat. Allow jam to cool for 2-3 minutes. Carefully pour into sterilized glass jars. Seal tightly and label with date and contents. Store in a cool, dark place for up to 6 months.

Pointers for a Tasty Rhubarb & Ginger Jam

• Prevent Jam Disasters: Cool slightly before jarring to create a smoother, more stable texture that prevents separation.
• Protect Flavor Integrity: Stir occasionally during cooking to prevent burning and ensure even heat distribution.
• Capture Rhubarb Essence: Watch carefully during final cooking stages to preserve the vibrant color and fresh taste.
• Control Cooking Magic: Keep heat at medium to dissolve sugar gently and avoid scorching the delicate mixture.
• Enhance Flavor Complexity: Add lemon zest for a bright citrus note that balances the sweet and spicy elements.

Jamie Oliver Rhubarb And Ginger Jam Recipe

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4.9 from 30 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Jamie Oliver’s Rhubarb and Ginger Jam offers a perfect balance of tartness and warmth, blending seasonal rhubarb with spicy ginger. Homemade spread lovers will savor this simple yet elegant preserve that brings British countryside charm to morning toast or afternoon scones.

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Ingredients

Scale 1x2x3x

Fruits and Vegetable Base:

• 1 kg (2.2 pounds) rhubarb, trimmed
• 1 Lemon, zest, and juice

Sweeteners:

• 1 kg (2.2 pounds) jam sugar (with added pectin)

Flavor Enhancers:

• 50 grams (1.8 ounces) stem or crystallized ginger, finely chopped
• 4 centimeters (1.6 inches) fresh ginger, peeled

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Instructions

1. Thoroughly rinse rhubarb stalks under cool water, then slice into precise 0.8-inch (2 cm) segments, depositing them into a spacious mixing vessel.
2. Incorporate jam sugar, freshly grated lemon zest, extracted lemon juice, and finely chopped stem ginger into the rhubarb. Gently grate additional fresh ginger directly over the mixture, ensuring comprehensive integration of ingredients.
3. Drape the bowl with loosely fitted plastic wrap, allowing the mixture to macerate for approximately 120 minutes. During this resting period, periodically stir the contents to facilitate sugar dissolution and flavor melding.
4. Transfer the macerated rhubarb and sugar composition into a substantial cooking pot. Apply medium heat, stirring consistently until sugar completely dissolves and transforms into a liquid state.
5. Elevate the temperature, bringing the mixture to a vigorous boil. Continuously monitor and stir, allowing the rhubarb to soften and the liquid to gradually thicken. This transformation typically requires 10-15 minutes of careful cooking.
6. Perform the jam readiness test by depositing a small quantity onto a pre-chilled plate. Allow 30 seconds to pass, then gently nudge the sample with your fingertip. A wrinkled surface indicates perfect consistency; if no wrinkling occurs, continue cooking briefly.
7. Remove the pot from heat source and permit the jam to rest for 2-3 minutes. Carefully decant the molten preserve into thoroughly sanitized glass jars, ensuring secure sealing and clear labeling.

Notes

• Sugar works magic by drawing out rhubarb’s natural moisture, creating a luscious jam base.
• Ginger’s warmth adds a delightful spicy kick that dances perfectly with rhubarb’s tartness.
• Slow sugar dissolution during resting transforms ingredients into a flavor-packed mixture.
• Pectin-rich jam sugar ensures smooth, spreadable consistency without endless stirring.
• Bright lemon zest cuts through sweetness while preserving the jam’s vibrant ruby color.
• Watch the pot carefully as cooking times shift depending on your stovetop’s unique heat.
• Conduct a quick plate test to guarantee perfect jam setting without risking burnt edges.
• Sterilized jars protect your precious preserve from unwanted bacterial guests.
• Refrigerate after opening and enjoy within 6 months for maximum flavor and freshness.
• Slather generously on morning toast or pair with scones for a delectable breakfast treat.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snacks, Breakfast, Desserts
• Method: Simmering
• Cuisine: uk

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 60 g
• Sodium: 10 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 64 g
• Fiber: 3 g
• Protein: 1 g
• Cholesterol: 0 mg