Hamdi Saidani Jamie Oliver’s Rhubarb And Ginger Jam recipe is one of the easiest and simplest rhubarb jams that harness the zesty kick of ginger. This Jamie Oliver Rhubarb And Ginger Jam are made with fresh rhubarb, jam sugar, lemon zest and juice, and both stem and fresh ginger, all without the need for additional pectin. I highly recommend you try this old-fashioned recipe; it’s really worth it.
Jamie Oliver Rhubarb And Ginger Jam Ingredients
- 1 kg Rhubarb, trimmed
- 1 kg Jam sugar (with added pectin)
- 50g Stem or crystallized ginger, finely chopped
- 4 cm Fresh ginger, peeled
- 1 Lemon, zest, and juice
How To Make Jamie Oliver Rhubarb And Ginger Jam
- Wash the rhubarb and cut it into 2 cm pieces. Place them in a large bowl.
- Add jam sugar, lemon zest, lemon juice, and chopped stem ginger to the bowl. Grate the fresh ginger over the rhubarb. Mix well.
- Cover the bowl loosely with plastic wrap and set it aside for 2 hours. This helps the sugar melt into the rhubarb juice. Stir occasionally.
- Put the rhubarb and sugar mix into a large pot. Heat it on medium until the sugar melts. Then, bring it to a boil. Cook until the rhubarb gets soft and the jam thickens. This takes about 10-15 minutes.
- To check if the jam is ready, drop a little on a cold plate. Wait 30 seconds and push it with your finger. If it wrinkles, it’s ready. If not, cook a bit more.
- Once ready, take the pot off the heat. Wait for 2-3 minutes and then pour the jam into clean jars. Seal and label them.
Does Rhubarb And Ginger Jam Need Pectin To Set
No, you don’t need to add extra pectin to make Rhubarb and Ginger Jam set properly. The recipe uses jam sugar, which already contains added pectin. This ensures that the jam will set nicely without the need for additional pectin.
How Long Does Rhubarb And Ginger Jam Last
Once properly sealed and stored, Rhubarb and Ginger Jam can last up to a year in a cool, dark place. After opening, it’s best to keep it in the fridge and consume it within a month for optimal freshness.
How To Use Rhubarb And Ginger Jam
You can spread it on toast, swirl it into yogurt, or use it as a filling for pastries. It also pairs well with cheeses and can be used as a glaze for meats like pork or chicken.
Rhubarb And Ginger Jam Nutrition Facts
- Calories: 55
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 15g
- Sugars: 15g
- Fiber: 0g
- Protein: 0g
- Salt: 0g
Try More Recipes:
- Jamie Oliver Quince Jam Recipe
- Jamie Oliver Blackberry And Apple Jam
- Jamie Oliver Orange Marmalade Recipe
- Jamie Oliver Raspberry Coulis Recipe
Jamie Oliver Rhubarb And Ginger Jam
Description
Jamie Oliver’s Rhubarb And Ginger Jam recipe is one of the easiest and simplest rhubarb jams that harness the zesty kick of ginger. This Jamie Oliver Rhubarb And Ginger Jam are made with fresh rhubarb, jam sugar, lemon zest and juice, and both stem and fresh ginger, all without the need for additional pectin. I highly recommend you try this old-fashioned recipe; it’s really worth it.
Jamie Oliver Rhubarb And Ginger Jam Ingredients
How To Make Jamie Oliver Rhubarb And Ginger Jam
- Wash the rhubarb and cut it into 2 cm pieces. Place them in a large bowl.
- Add jam sugar, lemon zest, lemon juice, and chopped stem ginger to the bowl. Grate the fresh ginger over the rhubarb. Mix well.
- Cover the bowl loosely with plastic wrap and set it aside for 2 hours. This helps the sugar melt into the rhubarb juice. Stir occasionally.
- Put the rhubarb and sugar mix into a large pot. Heat it on medium until the sugar melts. Then, bring it to a boil. Cook until the rhubarb gets soft and the jam thickens. This takes about 10-15 minutes.
- To check if the jam is ready, drop a little on a cold plate. Wait 30 seconds and push it with your finger. If it wrinkles, it’s ready. If not, cook a bit more.
- Once ready, take the pot off the heat. Wait for 2-3 minutes and then pour the jam into clean jars. Seal and label them.
