Recipe: Rhubarb and Lemon Jam

August 29, 2015

Can you tell that we have an abundance of rhubarb in our garden? Our rhubarb plant has grown really well this year, and making jam seemed like the best way to use it up (there's only so many rhubarb crumbles and cakes I can eat!).
This jam is super simple for jam beginners like me- it only uses 3 ingredients! Don't be put off by the vague timings, it's really simple to see by eye when the jam is cooked and ready. The recipe here is enough to make 8 jars- perfect for gifts and sharing- but it can easily be halved depending on how much rhubarb you have available! Enjoy~
2kg rhubarb, 2kg granulated sugar, 2 lemons

Wash the rhubarb and cut into 1 inch pieces.
Put the rhubarb in a large pan over a medium heat and cook until soft, but still holding it's shape.
Meanwhile, juice the lemons and scoop out the pith.
Put the pith in a muslin bag (this contains pectin which gels the mixture together and help it set)
Stir in the sugar and lemon juice, and add the muslin bag into the mixture.
Bring to the boil and heat until thickened (the consistency is slightly more liquid than other jams, don't panic- it will still taste great!)
Whilst the jam is cooking, wash 8 jam jars and pop them in the oven at 140C to dry out. Leave the lids off the jars, but put them in the oven too!
Use a jug to pour the jam into the jars, and leave at room temperature to set.
Have you tried making any jams or chutneys? Which are your favourite flavours?
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