Mary Berry Rhubarb Jam Recipes

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

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.

RHUBARB AND GINGER JAM

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.

BERRY RHUBARB JAM | KETO, NO SUGAR ADDED

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.

SPEEDY RHUBARB FOOL

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"