What is good about rhubarb jam
Making rhubarb jam at home allows you to control the sugar levels and freshness. It is a wonderful way to use up a seasonal glut of rhubarb from the garden. The texture is much better than shop bought versions because it contains real fruit pieces. You can enjoy the fresh taste of spring throughout the entire year.
How to prepare rhubarb jam
Prepare: Wash the rhubarb stalks and trim the ends. Cut the fruit into small chunks about two centimetres wide. Place the pieces into a large heavy saucepan.
Mix: Add the sugar and lemon juice to the pan with the rhubarb. Stir everything together and let it sit for a few minutes so the juices start to come out. Put a small plate in the freezer to cool.
Boil: Place the pan over a medium heat and stir until the sugar dissolves. Increase the heat to bring the rhubarb jam to a rolling boil for about ten to fifteen minutes. The mixture should become thick and glossy.
Set: Test the setting point by putting a spoonful of jam on the cold plate. If it wrinkles when pushed with a finger it is ready. Pour the hot jam into sterilised jars and seal them tightly.
Good advice for rhubarb jam
Choose young and tender stalks for the best colour and flavour in your rhubarb jam. If the stalks are very thick you might need to peel away any tough outer strings. Do not skip the lemon juice as the acid helps the jam to set properly. You can add a little grated ginger for a spicy twist if you like.
Make sure the sugar is fully dissolved before you bring the mixture to a full boil. Always use clean and sterilised jars to ensure the preserve stays fresh for a long time. Store the finished jars in a cool and dark place until you are ready to open them.
Find more ideas here:
cornflakes with milk,
parsley butter or
pork chop bake with tomato.
