Ingredients
Ingredients
- 1 kg chopped rhubarb
- 1 kg sugar
- Juice of one lemon
Instructions
- Prepare the Rhubarb: Wash and chop your rhubarb into small pieces to ensure even cooking and easy breakdown during jam making.
- Combine Ingredients: In a large pot, mix the chopped rhubarb, sugar, and lemon juice. Let the mixture sit for about an hour, or overnight in a non-reactive bowl, so the juices begin to seep out and help dissolve the sugar.
- Initial Cooking: Place the pot over low heat and stir frequently until the sugar dissolves completely and the rhubarb starts to break down, releasing its natural flavors. Taste and add additional lemon juice if you prefer a tarter jam.
- Simmer to Thicken: Increase the heat slightly until the jam just begins to simmer. Continue cooking and stirring regularly to prevent burning, allowing the mixture to thicken, which should take approximately 10-15 minutes.
- Check Consistency: To test if the jam is ready, run a spoon through it; if it leaves a noticeable trail, the jam has thickened sufficiently and is ready to be jarred.
- Jar the Jam: Carefully pour the hot jam into sterilised and warmed jars, leaving about a centimetre of space at the top. Secure the lids tightly to seal and preserve the jam.
Notes
- For best preservation, use sterilised jars and keep the jam refrigerated after opening.
- If you prefer a less sweet jam, reduce the sugar to 800g but the texture may vary slightly.
- Rhubarb is naturally tart, so lemon juice helps to enhance the flavor and balance the sweetness.
- Ensure stirring frequently during cooking to avoid the jam sticking to the pot and burning.
- Allow the jam to cool completely before refrigerating to ensure proper set and safety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: British
