Picking up the forced Yorkshire Rhubarb in the supermarket this morning, I was planning on using it for a crumble for the families dinner tomorrow, however when looking at the selection of jams we have left in the fridge after my daughter who is a little unwell and full of cold wanted to have a jam sandwich, well my decision was made & Rhubarb Jam was on the agenda.
The first thing, quite simple really was to put 1kg of rhubarb, washed and diced into 2cm pieces into a plastic bowl, add 1kg of sugar and the juice and zest of an unwaxed lemon.
This was left for 2 hours (with some occasional stirring) until the sugar went a cherry blossom coloured pink and a little runny in the bottom.
I then put my washed jars into the oven to sterilize ready for using.
The mixture was then poured into my lecrusset pot (just the right size) and put over a high heat to dissolve the sugar mixture, this took just a few minutes before the sugar was dissolved completely.
Leave to cool then pop in the fridge overnight, & it will be waiting gloriously for you to have with toast or bagels in the morning.
Simple, delicious & an excellent gift to give to those you love & whom love Rhubarb!
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