How To Make Rhubarb Jam

Homemade Jam Recipes

Ingredients: Rhubarb Jam Recipe

2 1/2 lb / 1,150 grams of fresh rhubarb (not leaves)
1 1/2 lb / 750 grams of white granulated sugar
1 orange
3 fl oz / 100 ml of tap water

Method - What To Do

Thoroughly wash the rhubarb to remove any traces of soil from the stems, and then dry. Chop into small chunks and add to the saucepan, combining with the sugar and the water. Zest and juice the orange and add these elements to the saucepan, stirring the mixture to start the sugar dissolving.

Continue to gently stir the mixture as it starts to warm up, until all traces of the sugar crystals have gone. Start to increase the heat from low to medium, and bring the rhubarb jam mixture to a simmer / boil. As the mixture begins to boil and thicken, the pieces of rhubarb will start to soften, and so take care not to break up the fruit as you stir. If you like the flavour of cinnamon, you can add a sprinkle of cinnamon powder to the pan at this stage of the cooking.

Continue to simmer for around 30 minutes or until you feel that the jam has reached setting point. This can be tested by placing a small amount of the syrup on a chilled plate to see if it forms a skin after roughly a minute. If so, remove your rhubarb jam from the heat and allow to cool for a few minutes, before ladling it into sterilised glass jars.

Rhubarb Jam Recipe - More Jam Recipes.