Rhubarb jam on bread

Rhubarb jam

Name: Rhubarb jam
Cook time: 30 min
Total time: 1 h
Yield: Makes 3 x 1lb jars
Cuisine: British
Ingredients: 1kg rhubarb weighed after trimming, cut into 3cm chunks; 1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle); 2 vanilla pods halved lengthways; juice 1 lemon

Sarah Cook

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Makes 3 x 1lb jars

Easy

Prep: 10 mins

Cook: 25 mins - 30 mins

Plus cooling time

A star rating of 4.8 out of 5.96 ratingsRate

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Make a batch of sweet and tart rhubarb jam with our super simple, seasonal recipe. Add a touch of vanilla for a stunning preserve for spring

Dairy-free

Egg-free

Gluten-free

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg rhubarb

weighed after trimming, cut into 3cm chunks
1kg jam sugar

(or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)
2 vanilla pods

halved lengthways
juice 1 lemon

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Nutrition: per serving

kcal44
fat0g

low
saturates0g
carbs12g
sugars12g
fibre0g
protein0g
salt0g

low

Method

step 1

Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
step 2

Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
step 3

Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

RECIPE TIPS

STERILISING JARS

Wash your jars in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, run the jars and lids through a hot dishwasher cycle, then let them dry.

Recipe from Good Food magazine, February 2010

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A star rating of 4.8 out of 5.96 ratings

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