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Rhubarb Jam

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.

After 10 minutes on a high boil with a little stirring, I tried a little on a cold saucer, pushed it with my finger to check that it wrinkled, left it with the heat off for 15 minutes before decanting into the waiting vessels. Although hot and quite cumbersome, (kilner jars) I managed to get 2 medium jars and one 300 ml jar with this amount.
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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