Recipe: Rhubarb Jam
I’ve really been enjoying reading your comments in response to my little giveaway. It seems there are so many reasons to love spring – the flowers, the little lambs in the fields, the smells, the freshness, the sunshine, the longer days, the feeling of newness, the colours…. it’s all so wonderful! I also have a culinary reason to add to the list too as, for me, spring marks the start of the jam-making season and that’s definitely a cause for celebration!
I’d been keeping an eager eye out for the arrival of English rhubarb at my greengrocer’s for a while now – I’d hoped to get hold of some of the early forced stuff but my grocer told me that the supermarkets pretty much have a monopoly on it and it’s very hard for independent sellers to get hold of any… so I waited…. then imported rhubarb began to fill the shelves and, although tempted, I waited….. then, finally, this week, my patience paid off and I was able to bring home a rather large bag of the stuff – I would have bought more (crumbles were beckoning) but it would have pretty much blown my food budget out the window, so I contented myself with enough for a batch of jam. I will definitely be going back for more though….
Rhubarb makes a wonderful jam – light and fruity and incredibly moorish. Some people regard it as a tricky jam to make, probably due to the fact that rhubarb is very low in pectin. However, if you’re worried about achieving a good set, you can always use jam sugar (the stuff with added pectin) and you shouldn’t have any difficulties.
Here’s my recipe – you need to start this the night before you intend to make the jam:
Makes 6 x 225g jars
- 1kg rhubarb (trimmed weight), cut into chunks.
- 1 kg sugar (granulated or jam sugar)
- Juice of 1 large juicy orange
In a large non-metallic basin, layer up the sugar then rhubarb, ending with a layer of sugar. Pour over the orange juice and leave overnight.
When you are ready to make the jam, transfer the ingredients to a preserving pan or large saucepan and bring gently to the boil, stirring until the sugar has dissolved. Boil rapidly and test the set after about 5 minutes. When ready, leave to stand for a few minutes then pour into warm sterilized jars and seal.