If you’re searching for a refreshing and nostalgic spread, the Mary Berry Rhubarb Jam Recipe is just what you need. This vibrant, tangy jam is a perfect way to preserve seasonal rhubarb and enjoy it all year long. Mary Berry’s classic approach ensures a simple process and delightful results, ideal for both beginners and seasoned jam-makers.
Why Try the Mary Berry Rhubarb Jam Recipe
Rhubarb is one of those unique fruits (technically a vegetable!) that brings a sharp yet sweet flavor when cooked down. The Mary Berry Rhubarb Jam Recipe captures this perfectly. You’ll get a smooth, glossy texture with that iconic zing, perfect for morning toast, yogurt bowls, or even cake fillings.
Ingredients for Mary Berry Rhubarb Jam Recipe
| Ingredient | Quantity | Notes |
|---|---|---|
| Rhubarb stalks | 1 kg | Chopped and trimmed |
| Granulated sugar | 800g | White sugar preferred |
| Lemon juice | 2 tbsp | Freshly squeezed |
| Water | 100 ml | For initial softening |
Step-by-Step Instructions for Mary Berry Rhubarb Jam Recipe
Step 1: Prepare the Rhubarb
Wash the rhubarb thoroughly. Trim and chop into 1-inch pieces.
Step 2: Soften the Rhubarb
Place rhubarb and water in a large pan. Cook on medium heat for 10–15 minutes until the rhubarb begins to break down.
Step 3: Add Sugar and Lemon Juice
Add the sugar and lemon juice to the softened rhubarb. Stir until the sugar dissolves completely.
Step 4: Boil the Mixture
Bring to a rolling boil and cook for 10–15 minutes, or until the jam reaches setting point (105°C / 221°F).
Step 5: Test and Jar
Use the plate test or a sugar thermometer to confirm setting. Pour into sterilized jars while hot and seal.
Tips for Perfect Mary Berry Rhubarb Jam Recipe
- Use young rhubarb for brighter color and tender texture
- Always sterilize jars before filling to prevent spoilage
- For a smoother texture, mash the rhubarb as it cooks
- Add a vanilla pod or a bit of ginger for flavor twists
- Label jars with date for tracking freshness
Creative Uses for Mary Berry Rhubarb Jam Recipe
| Use | Description |
| Toast or Bagels | A breakfast favorite |
| Filling for Victoria Sponge | A tangy surprise in a classic cake |
| Yogurt Parfaits | Add layers with granola and yogurt |
| Glaze for Roasts | Use with chicken or pork for sweet contrast |
| Ice Cream Topping | Spoon over vanilla or pistachio flavors |
Storage and Preservation Guide
| Storage Method | Duration |
| Pantry | 6–12 months (unopened) |
| Fridge | Up to 4 weeks (after open) |
| Freezer | Up to 1 year (in freezer-safe jars) |
Store jars in a cool, dark place to maintain quality and flavor.
Nutritional Value (Per Tablespoon Approx.)
| Component | Amount |
| Calories | 40 kcal |
| Sugar | 10g |
| Fiber | 0.5g |
| Vitamin C | 2mg |
Common Mistakes to Avoid
- Undercooking: Ensure the jam reaches setting point
- Over-sweetening: Stick to sugar ratios to avoid syrupy jam
- Skipping lemon juice: It helps with preservation and flavor balance
- Improper sealing: Always fill jars hot and seal quickly
External Resource for Rhubarb Jam Preservation Tips
For advanced preservation techniques, visit Ball Mason Jar’s Official Canning Guide
FAQs About Mary Berry Rhubarb Jam Recipe
Can I make this jam without lemon juice?
While you can skip it, lemon juice helps balance the flavor and acts as a natural preservative.
Can I reduce the sugar in Mary Berry Rhubarb Jam Recipe?
Lowering sugar may affect the set. Consider using jam sugar or pectin alternatives if reducing.
How do I know the jam has set properly?
Use the wrinkle test on a chilled plate or a thermometer at 105°C (221°F).
Can I add strawberries or other fruits?
Yes! Rhubarb pairs beautifully with strawberries or apples for a mixed-fruit jam.
Is rhubarb jam safe for kids?
Absolutely! Just ensure the jam is properly cooked and sealed. It’s a great topping for scones and pancakes.
Can I freeze the jam?
Yes, freeze in airtight, freezer-safe jars with enough headspace.
