Description
This recipe guides you through making a classic rhubarb jam. The tartness of the rhubarb is perfectly balanced with sugar, creating a delightful spread for various treats.
Ingredients
Scale
- 1 kg rhubarb, trimmed and chopped
- 750g granulated sugar
- 100ml water
- Juice of 1/2 lemon
Instructions
- Wash and chop the rhubarb into small pieces.
- Place the rhubarb in a large, heavy-bottomed saucepan.
- Add the sugar and water to the saucepan.
- Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.
- Bring the mixture to a simmer and cook for about 20-25 minutes, or until the rhubarb has softened and the jam has thickened. Stir frequently to prevent sticking.
- Add the lemon juice during the last 5 minutes of cooking.
- To test if the jam is ready, place a small spoonful on a cold plate and let it cool. If it wrinkles when you push it with your finger, it’s ready.
- Carefully pour the hot jam into sterilized jars, leaving a small gap at the top.
- Seal the jars and let them cool completely.
- Store in a cool, dark place. Once opened, refrigerate.
Notes
- Sterilize your jars before use to ensure the jam’s longevity.
- You can adjust the sugar to your preference, but it’s important for preservation.
- Rhubarb can vary in tartness; adjust the lemon juice accordingly.
- This jam is delicious on toast, scones, or used as a filling for cakes and pastries.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Jams & Preserves
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g