Hey hey hey jam-lovers! 😄
We’re back from our lil’ countryside wanderings (and a minor sugar coma 🍬) to bring you our version of the Mary Berry’s Rhubarb Jam Recipe – but with more giggles, real-life kitchen fails, and all that juicy good stuff Mary maybe forgot to mention (👀 shhh).
So if you’ve ever looked at a stalk of rhubarb and thought, “What the heck do I do with this sour-pink sword?” – fam, we got you! 💪 Let’s make magic. Let’s make JAM.
🚴♀️ Where This Recipe Came From (Sorta a Jam Journey)
So we was biking around this cute village (yes, for real), and we saw this old dude selling homemade jam jars from the back of his tricycle. One tiny spoon of rhubarb jam later, and BOOM 💥 our tastebuds went full party mode.
We begged him for the recipe… but he just laughed and said “Just do what Mary Berry does.”
So here we are. Doing kinda that. But like… with more heart. And less perfect measuring 😅
🛒 Ingredients (No Fancy Schmancy Stuff)
Here’s what you gonna need to make this rhubarb jam so tasty you’ll wanna put it on everything – even your maths homework (jk don’t do that, please 😂):
- 1kg rhubarb – chopped like you’re slicing angry veggies (but like… gently)
- 1kg sugar – the white sparkly kind
- Juice of 1 lemon – we like it zesty
- Optional but cool: A small chunk of ginger or vanilla if you’re feelin’ extra 🔥
🥄 The Easy-Peasy Rhubarb Jam Method (No Crying Involved)
Step 1: Chill Your Rhubarb (Literally)
Chop your rhubarb like a pro. Don’t worry if they not even—we call it rustic.
Throw ‘em in a bowl with the sugar and lemon juice.
Leave it overnight or at least a few hours—this makes it juicy and happy.
Pro tip: Cover the bowl so your cat doesn’t dive into it. Ours did. Regret.
Step 2: The Bubble Trouble 🍯
Dump all the sugary rhubarb goodness into a big ol’ saucepan.
Warm it slowly ‘til the sugar melts. Stir it around like you’re a wizard casting a jam spell 🧙♂️
Then… BOIL IT LIKE CRAZY. (But like not crazy-crazy. Watch it. Stir it. Respect the jam.)
Keep going till it thickens and goes all jammy.
To test: put a spoon of it on a cold plate, wait a sec, and give it a poke. If it wrinkles, you nailed it.
Step 3: Jar It Like a Legend 🏆
Sterilize some jars (we just washed ‘em and baked ‘em for 10 mins).
Pour that hot jam inside, seal ‘em tight, and let them cool.
They’ll pop when sealed right. Like lil jam burps. Kinda satisfying.
💡 Pro Jam Wisdom We Totally Didn’t Google
- Add strawberries if you wanna impress your crush 💘
- Write a date on the jar so you don’t eat 3-year-old jam (ask us how we know 😬)
- Use a silicone spatula to scrape every bit. Wasting jam is like, illegal in some places. Probably.
🥐 How We Eat This Jam Like Fancy People
We’re not saying this jam changed our lives but… it kinda did. Here’s how we devour it:
- On toast with melty butter (the classic)
- Mixed in Greek yogurt (for fitness vibes)
- As a topping on pancakes, scones, and one time… a pizza slice (0/10 do not recommend 😅)
- Straight from the jar with a spoon. At 2am. No regrets.
🤔 FAQs That Nobody Asked But We’re Gonna Answer Anyway
Q: Can I use frozen rhubarb?
A: Yup! Just thaw it first unless you like icy jam chaos.
Q: Is it super sweet?
A: It’s sweet but the lemon saves it from being a sugar bomb 💣
Q: Can I skip the lemon?
A: You can but then the jam will cry a lil inside. Trust us.
🎯 Final Thoughts from Two Kinda Clueless Jam-Makers
So there you have it, buddies. Our chaotic but charming version of Mary Berry’s Rhubarb Jam Recipe. It’s sweet, tangy, slightly rebellious, and full of love.
Next time someone gives you rhubarb, don’t just stare at it like it’s an alien veggie. Make JAM. And make memories. Even if it spills all over your kitchen and your cat licks it off the floor.
Because life’s short. And jam is forever. 🍓💖
