RHUBARB BERRY JAM
Steps:
- Cook all the ingredients on low heat for 30 mins.
- Halt way through mash the already soften berries until there are no large clumps.
- Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan.
- When cooled, transfer to 5 mini mason jars or 1 small mason jar. Keep refrigerated
RHUBARB & GINGER JAM
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 2h35m
Yield Makes 4 x 450g jars
Number Of Ingredients 5
Steps:
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
RHUBARB AND GINGER JAM
One of the most delicious jams, easy to make and popular with all the family.
Provided by Adapted from a recipe by Pamela Westland
Categories afternoon tea Breakfast jam preserves
Time 8h30m
Number Of Ingredients 4
Steps:
- Wash and trim the rhubarb and cut into 2in sticks. Weigh the fruit. Put alternate layers of fruit and sugar in a bowl, cover and leave to stand overnight.
- In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb
- Take the fresh root ginger and either place it in a mortar and hit with a pestle. Or put on a chopping board and hit with a rolling pin. The ginger needs to be bruised to release the flavour.
- Turn into a pan, add the root ginger tied in a piece of muslin and bring slowly to the boil.
- Bring to a rolling boil and boil for 15 minutes.
- Remove the ginger in the muslin bag. Chop the stem ginger preserved in syrup into small pieces.
- Add the preserved ginger to the jam in the pan and boil for a further 5 minutes. By this time the rhubarb should be clear.
- Test for set using the wrinkle test.
- When the jam wrinkles use a jug or a ladle to fill the sterilised jars.
- Seal the jars and store in a cool place.
Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Protein 0.2 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 1 mg, Fiber 0.4 g, Sugar 22 g, UnsaturatedFat 0.03 g, ServingSize 1 serving
BERRY RHUBARB JAM | KETO, NO SUGAR ADDED
This recipe for Berry Rhubarb Jam is exactly what your summer has been missing! It makes a great topping for low carb ice creams, bagels or even for a low carb PB & J!
Provided by Sabra - This Mom's Menu
Categories sauce
Time 35m
Number Of Ingredients 6
Steps:
- In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. Cook on medium heat, stirring frequently.
- After the fruit has begun to soften and has released some of it's juice, turn the heat down to low and continue to cook for another 30-40 minutes until all the fruit is tender and easily mashed with a fork. Remove from heat
- Using an immersion blender for a smoother jam, or a potato masher for a chunkier jam, carefully mash the fruit. ***The mixture will be hot, so use extreme caution!***
- Once the fruit has reached your desired consistency, sprinkle the gelatin on top. Mix it into the fruit using the immersion blender or a whisk.
- Add liquid stevia to taste.
- Allow the mixture to cool some, then transfer to storage containers with tight lid. Place the containers in the fridge, only loosely covered for 12-24 hours, or until fully set. Store extra jam in the fridge until ready to use.
Nutrition Facts : Calories 13 kcal, ServingSize 1 serving
SPEEDY RHUBARB FOOL
This is such an easy rhubarb fool to make. It only takes 5 minutes to get the fruit stewed and your puff pastry done, and a couple more to put the whole thing together.
Provided by Jamie Oliver
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to a boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency.
- While the compote is stewing, we'll make some lovely crisp wafers. Sieve the icing sugar and cinnamon onto a clean work surface. Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the icing sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes.
- Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. Leave to cool on a rack.
- Mix the yogurt, orange zest and honey together.
- To serve, dollop a spoonful of yogurt into each serving glass, followed by a spoonful of rhubarb compote. Continue layering the yogurt and compote until the glass is full, then stick a puff pastry triangle in the top. Alternatively, layer up the yogurt, rhubarb and pastry triangles on individual plates. Now tuck in!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
More about "mary berry rhubarb jam recipes"
TOP 10 RHUBARB RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Author Alice JohnstonEstimated Reading Time 6 mins
EARLY RHUBARB JAM | RIVER COTTAGE
From rivercottage.net
SIMPLE RHUBARB JAM - HOMEMADE RHUBARB JAM | THE FOOD BLOG
From thefoodblog.net
4.6/5 (58)Total Time 40 minsCategory Jams, Jellies, & PreservesCalories 21 per serving
- Put chopped rhubarb and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice. This can be overnight in the fridge or several hours on the countertop.
- Put into a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolour the jam) over medium high heat and bring to a boil, stirring occasionally.
- Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes.
RHUBARB AND GINGER GIN JAM (ZERO WASTE) - LARDER LOVE
From larderlove.com
Reviews 10Category JamCuisine BritishTotal Time 35 mins
- Mix together the gin soaked rhubarb, fresh rhubarb, orange juice and zest, ginger and sugar in a large bowl
BEST RHUBARB JAM RECIPE - HOW TO MAKE RHUBARB JAM
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 4Total Time 1 hr 35 mins
RHUBARB JAM RECIPE - ALLOTMENT GARDEN RECIPES
From allotment-garden.org
Estimated Reading Time 1 min
RHUBARB, PEAR & GINGER JAM – LIPSTICK & LATE NIGHTS
From lipstickandlatenights.com
Estimated Reading Time 5 mins
STRAWBERRY AND RHUBARB JAM | RECIPES | GOODTOKNOW
From goodto.com
3/5 Total Time 45 minsCuisine BritishCalories 21 per serving
ALLOTMENT HEAVEN: RHUBARB JAM EASY RECIPE
From allotmentheaven.blogspot.com
Estimated Reading Time 4 mins
RHUBARB JAM RECIPE MARY BERRY - SHARE-RECIPES.NET
From share-recipes.net
MARY BERRY RHUBARB JAM RECIPE - SHARE-RECIPES.NET
From share-recipes.net
RHUBARB & DATE CHUTNEY | RECIPE | RHUBARB RECIPES, DATE ...
From pinterest.co.uk
RHUBARB CHUTNEY MARY BERRY RECIPES
From tfrecipes.com
43 RHUBARB JAM RECIPES IDEAS | JAM RECIPES, RHUBARB ...
From pinterest.ca
HOW TO MAKE STRAWBERRY JAM RECIPE MARY BERRY WITH EASY STEPS
From mycookingmethods.com
SCOTTISH TABLET RECIPE MARY BERRY | NUTRITION CALCULATION
From full-recipes.com
JAM RECIPES - BBC FOOD
From bbc.co.uk
MARY BERRY RHUBARB CRUMBLE RECIPES
From tfrecipes.com
RHUBARB JAM RECIPE MARY BERRY | NUTRITION CALCULATION
From full-recipes.com
MARY BERRY RECIPES - BBC FOOD
From bbc.co.uk
MY GRANDMOTHER'S RHUBARB JAM | COMMUNITY RECIPES | …
From nigella.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love