Sweet and sticky jam, made with tart chunks of fresh rhubarb.
As we are now in full rhubarb season, I decided to make some rhubarb jam. I have used a recipe from the river cottage preserves book which is really simple, but works so well.
Rhubarb is one of my favourite fruits, so I have kept this jam super simple, and just used rhubarb and sugar. I can’t wait to use it in some rhubarb themed cakes!
Variations: you could add some other fruit to the rhubarb jam like raspberries or strawberries. Some orange juice would also work well, or some rose petals, thrown in at the end.
Ingredients: Makes Two 300g jars
- 500g Rhubarb
- 300g Jam Sugar
In a large pan, cover the bottom with a layer of jam sugar, then add a layer of rhubarb, followed by sugar etc. until you have used up all the rhubarb and sugar, I think I ended up with about 3 rhubarb layers.
Leave the pan for a few hours, this gives time for all the juices to come out of the rhubarb. After a few hours you should be able to see the sugar is wet with the rhubarb juices.
Cook the rhubarb over a high heat until. The chunks of rhubarb are tender and some of them begin to break down.
Check the jam is set by spooning a small amount onto a cold plate. If it sets on the plate then the jam is ready!
Pour the hot jam into sterilized jam jars and seal tightly. The jam should keep for about 6 months. Once opened store in the fridge and it will keep for a few weeks.