Jamie Oliver Rhubarb And Ginger Jam Recipe [Tips & Tricks]

I still remember the first time I tasted rhubarb and ginger jam. It was at a cozy countryside breakfast, where the jam was spread thick on fresh toast, and the sharp tang of rhubarb danced with the warming bite of ginger. That morning, something clicked-I realized how simple ingredients could create magic. Jamie Oliver’s recipe brings that magic home, making jam that’s tangy, sweet, and perfectly spicy.

• This jam isn’t just a condiment. It’s a conversation starter, a memory maker, and a kitchen win.
• It’s perfect for breakfast, teatime, or even as a glaze for meats.
• Plus, rhubarb’s natural tartness combined with ginger’s zing makes a flavor that’s fresh and unforgettable.

Ready to make your own batch? Let’s break it down step-by-step.

Jamie Oliver’s Rhubarb And Ginger Jam Recipe

Jamie’s approach to jam is about simplicity and letting the ingredients shine. His recipe balances the sharpness of rhubarb with the warmth of fresh ginger and the sweetness of sugar. There’s no artificial nonsense-just pure, honest flavors.

• Uses fresh rhubarb, which gives a lovely tart edge.
• Ginger adds a spicy kick without overpowering.
• Sugar helps set the jam while balancing the flavors.
• A quick, hands-on method that’s perfect for beginners and pros alike.

It’s a recipe that celebrates seasonal fruit and straightforward cooking. Jamie’s style is all about enjoying the process as much as the result.

Ingredients Needed

I love that this jam uses ingredients you can find easily in most supermarkets or markets, especially during spring and summer. Here’s what you’ll need:

• Rhubarb (around 1 kg): Choose firm stalks that are bright pink or red. Avoid any that look too fibrous or pale.
• Fresh ginger (about 60 grams): Peel it for smooth texture, and use fresh for that authentic zing.
• Granulated sugar (about 900 grams): This helps the jam set and balances rhubarb’s tartness.
• Lemon juice (freshly squeezed, 1 lemon): Adds brightness and helps with the jam’s preservation.
• Water (about 250 ml): Helps cook the rhubarb down gently.

Optional extras Jamie sometimes suggests:

• A vanilla pod for a sweet aroma.
• Star anise or cinnamon for extra spice layers.

How To Make Jamie Oliver’s Rhubarb And Ginger Jam

This is where the magic happens! When I made this jam the first time, the kitchen smelled like a cozy spice market, and the rhubarb softened into a beautiful ruby-red spread. Here’s how to get that:

• Prep the rhubarb: Wash and chop the stalks into roughly 2cm pieces.
• Peel and grate ginger: You want about 2 tablespoons finely grated.
• Combine ingredients: In a large pan, add rhubarb, ginger, sugar, lemon juice, and water.
• Cook gently: Bring to a boil, then lower heat. Let it simmer for about 30-40 minutes, stirring often.
• Check the consistency: The jam should thicken and coat the back of a spoon. If unsure, do the ’wrinkle test’-put a small spoonful on a chilled plate; if it wrinkles when pushed, it’s ready.
• Jar it up: Pour the hot jam into sterilized jars, seal, and let cool.

Pro tip: The first stir is the hardest-you’ll feel impatient, but slow simmering makes all the difference.

Ingredient Science Spotlight

Let’s geek out a bit on why these ingredients work so well:

• Rhubarb: It’s naturally high in pectin, a natural thickening agent that helps jams set without needing extra additives.
• Ginger: Contains gingerol, which gives it the spicy warmth and also adds antimicrobial properties that help preserve freshness.
• Sugar: Beyond sweetness, sugar binds with water in the fruit and creates a gel-like texture, crucial for jam setting.
• Lemon juice: The acidity helps release pectin and balances the sweetness, plus it stops bacteria from growing, extending shelf life.

Understanding these basics helps you tweak recipes confidently or troubleshoot issues like jams that won’t set.

Expert Tips

When I started making jam, I wished someone had shared these:

• Use ripe but firm rhubarb for the best texture.
• Don’t skip the lemon juice-it’s vital for flavor and setting.
• Grate the ginger finely so it blends in, rather than chunks that overwhelm.
• Stir frequently to prevent sticking or burning.
• Sterilize jars by boiling them or running through a hot dishwasher cycle.
• Let jam cool uncovered at room temperature before sealing, to avoid condensation inside the jar.
• Store unopened jam in a cool, dark place. Refrigerate once opened.

These tips help you nail the perfect batch every time.

Recipe Variations

Jam making is fun because you can personalize it. Here are some twists I’ve tried or want to try:

• Add vanilla: Split a vanilla pod and simmer with the jam for a creamy note.
• Use honey or maple syrup: Replace half the sugar for a richer, deeper sweetness.
• Add spices: Cinnamon, cardamom, or star anise elevate the warmth.
• Mix in strawberries: For a fruity, colorful combo.
• Make it vegan: All ingredients are naturally vegan, but always check sugar sources if you’re strict.

Feel free to experiment with texture and flavor-jam is forgiving and flexible!

Final Words

Making jam is like bottling sunshine. Jamie Oliver’s rhubarb and ginger jam is a beautiful example of how simple ingredients turn into something extraordinary. The tart rhubarb paired with spicy ginger creates a jam that’s bright, lively, and perfect for so many uses.

• It’s a rewarding kitchen project.
• A fantastic gift or party addition.
• A reminder that cooking doesn’t need to be complicated to be delicious.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Rhubarb And Ginger Jam?

You’ll need rhubarb, fresh ginger, sugar, lemon juice, and a little water.

Can I Use Frozen Rhubarb For This Jam Recipe?

Yes, frozen rhubarb works fine. Just make sure to thaw it and drain any excess water.

How Long Does It Take To Make Rhubarb And Ginger Jam?

It typically takes around 1.5 hours from start to finish, including cooking time.

Do I Need To Sterilize Jars For This Jam?

Yes, sterilizing the jars is important to keep the jam fresh longer.

Can I Make This Jam Without Ginger?

You can, but the ginger adds a nice spicy kick that balances the tartness of the rhubarb.

How Long Can I Store Jamie Oliver’s Rhubarb And Ginger Jam?

Once sealed and stored in a cool dark place, it can last up to a year.

Is This Jam Suitable For Gifting?

Absolutely! It’s a great homemade gift with a personal touch.

What’s The Best Way To Serve Rhubarb And Ginger Jam?

It’s delicious on toast, scones, or mixed into yogurt. You can also use it as a topping for desserts.

Can I Reduce The Sugar In This Recipe?

You can try, but reducing the sugar may affect the jam’s texture and preservation.

How Do I Know When The Jam Is Ready?

You can test by dropping a bit on a chilled plate. If it wrinkles when you push it, it’s ready.