Making your own jam is simple, quick and really inexpensive. With some simple packaging and a nice label, it also makes the perfect gift. This delicious rhubarb recipe is sweet and sour and is perfect for spreading on hot buttered toast or using to sandwich sponge cakes together. Rhubarb can pretty much be found all year round in Britain with field-grown varieties being harvested from April-September and forced rhubarb grown from December-March.
Ingredients
- 1kg rhubarb, trimmed weight, cut into 2.5-3cm pieces
- 1kg packet jam sugar
- Juice 1 lemon
You will also need:
- Sterilised jam jars
- Wax discs
- Cellophane lids and elastic bands, or screw-on lids
WEIGHT CONVERTER
Method
- Put a small plate or saucer in the freezer to chill it.
- Put the rhubarb into a non-reactive (eg, stainless steel) preserving pan or large saucepan with the sugar and lemon juice. Heat gently, stirring well until the sugar melts. Bring to the boil, skimming off any scum. Cook until it reaches 105°C/221°F on a sugar thermometer.
- To test for setting point, remove pan from heat, spoon a little on to the cold plate and leave it for a couple of minutes, then press it with your finger and it should wrinkle. If it doesn’t, return the pan to the heat, cook for a further 2 minutes and re-test and repeat until setting point is reached.
- Remove the pan from the heat and leave it to cool for about 15 minutes, then ladle into warm, sterilised jars and place a wax disc on top, wax-side down. Leave the jam to cool, then cover the jars with lids or cellophane secured with elastic bands.
Top Tip for making Rhubarb jam
You can easily flavour this perfumed jam any way you want, try adding orange zest or rose water.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.