Rhubarb and Rosemary Jam
- Preparation and cooking time
- Total time
- Easy
- Makes Jars
Ingredients
- 1 Kg Rhubarb
- 1 Kg Jam sugar
- 1/2 Lemon
- 2-3 Sprigs fresh Rosemary
- 1 splash of Ginger Cordial I used bottlegreen Ginger and lemongrass (optional)
Method
- STEP 1Cut the Rhubarb into chunks and put on a low heat with the sugar.
- STEP 2When the sugar has dissolved turn up the heat and add the rosemary, juice of half a lemon and a good splash of ginger cordial.
- STEP 3When the sugar has dissolved turn up the heat and
- STEP 4Boil for about 15 mins until it has reached setting point (about 110c or test by putting a saucer in the freezer and dipping a bit of the mix onto the plate. If after 2 mins the top has wrinkles after prodding then it is ready, if not keep cooking.
- STEP 5Allow to cool for 15 mins then pour into sterilized jars
