Mary Berry's Rhubarb Jam Recipe

What is Mary Berry Rhubarb Jam Recipe?

Mary Berry’s rhubarb jam recipe is a delightful way to enjoy the tartness of rhubarb. This jam can be spread on toast, used in desserts, or served with scones.

Table of Contents

What Goes Best with Mary Berry Rhubarb Jam Recipe?

Toast: Perfect for breakfast or afternoon tea.
Scones: A delightful pairing with clotted cream.
Yogurt: Add a spoonful to plain yogurt for flavor.
Pancakes: Use as a topping for pancakes or waffles.
Cheese: Serve with soft cheeses like cream cheese or brie.

Ingredients

For the Jam:

500g (1 lb) rhubarb, trimmed and chopped
400g (14 oz) granulated sugar
1 lemon, juiced
100ml (3.4 fl oz) water (optional, for cooking)

How to Prepare Mary Berry Rhubarb Jam Recipe

Instructions:

Prepare the Rhubarb:
- Wash and chop the rhubarb into small pieces.
Combine Ingredients:
- In a large saucepan, combine the chopped rhubarb, sugar, lemon juice, and water (if using). Stir gently to mix.
Heat the Mixture:
- Place the saucepan over medium heat and cook, stirring until the sugar dissolves.
Boil the Jam:
- Increase the heat to high and bring to a rolling boil. Boil for about 10-15 minutes, stirring frequently to prevent sticking.
Test for Setting Point:
- To check if the jam is ready, place a spoonful on a cold plate. Let it sit for a minute; if it holds its shape when you run your finger through it, it’s ready. If not, continue boiling and test again after a few minutes.
Jar the Jam:
- Once the jam reaches the desired consistency, pour it into sterilized jars while hot. Seal with lids.

Notes

Sterilizing Jars: To sterilize jars, wash them in hot, soapy water, rinse, and place them in a hot oven (around 150°C/300°F) for about 15 minutes.
Sugar: You can adjust the sugar according to your taste preference, but remember that sugar is essential for preservation.

How to Serve Mary Berry Rhubarb Jam Recipe

Spread on toast, serve with scones, or use as a filling in desserts like tarts.

How to Reheat Mary Berry Rhubarb Jam Recipe

If the jam thickens too much, gently reheat in a saucepan over low heat, stirring until it reaches your desired consistency.

How to Store Leftovers of Mary Berry Rhubarb Jam Recipe

Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a month.

Frequently Asked Questions Regarding Mary Berry Rhubarb Jam Recipe

Can I use frozen rhubarb for this jam?
Yes, frozen rhubarb can be used, but the texture may vary slightly.
How long does homemade rhubarb jam last?
Unopened jars can last up to a year in a cool, dark place. Once opened, store in the fridge for about a month.
What can I do if my jam doesn’t set?
If your jam doesn’t set, you can reboil it with more sugar or pectin to help it firm up.
Can I reduce the sugar in this recipe?
Yes, but reducing sugar may affect the preservation and setting of the jam.
How can I tell when my jam is ready?
Perform the plate test by placing a spoonful of jam on a cold plate and checking if it holds its shape when cooled.
Can I mix rhubarb with other fruits?
Yes, you can combine rhubarb with strawberries or other fruits for a mixed fruit jam.
Is it necessary to use lemon juice?
Lemon juice adds acidity and flavor, aiding in the setting process.
Can I make rhubarb jam without pectin?
Yes, this recipe does not require added pectin, as rhubarb contains natural pectin.
What types of jars are best for jam?
Use glass jars with tight-sealing lids to keep the jam fresh.
Can I use this recipe for other types of jam?
Yes, you can adapt this recipe for other fruits by adjusting the sugar and cooking times.