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Jamie Oliver Rhubarb and Ginger Jam

Jamie Oliver Rhubarb and Ginger Jam
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Jamie Oliver’s Rhubarb and Ginger Jam is a classic fruit jam made by slowly cooking rhubarb with sugar and ginger until thick and glossy. The rhubarb breaks down naturally, while the ginger infuses warmth, creating a smooth jam with soft texture and bold flavour.

Ingredients

Scale

    • 1 kg rhubarb, trimmed and chopped

    • 800 g granulated sugar

    • 2 tablespoons fresh ginger, finely grated

    • Juice of 1 lemon

Instructions

Step 1: Prepare the rhubarb

Wash and trim the rhubarb, then chop it into small, even pieces. Smaller pieces break down more evenly and help the jam thicken without long cooking.

Step 2: Combine ingredients

Place the rhubarb in a large, heavy-based saucepan. Add the sugar, grated ginger, and lemon juice. Stir well and let the mixture sit for 10 minutes to draw out the natural juices.

Step 3: Gently dissolve the sugar

Set the pan over low heat and cook slowly, stirring often, until the sugar fully dissolves. This prevents grainy texture later on.

Step 4: Bring to a boil

Increase the heat and bring the mixture to a rolling boil. Cook for 15–20 minutes, stirring regularly, until the rhubarb has broken down and the jam thickens.

Step 5: Test for setting

Spoon a little jam onto a chilled plate and let it sit for a few seconds. If it wrinkles when pushed with your finger, it’s ready. If not, boil for another 2–3 minutes and test again.

Step 6: Skim and rest

Remove the pan from the heat and skim off any foam from the surface. Let the jam rest for 5 minutes so the fruit distributes evenly.

Step 7: Jar the jam

Carefully spoon the jam into warm, sterilised jars. Seal immediately and allow to cool completely.

Find it online: https://jamieolivereats.uk/rhubarb-and-ginger-jam/