I asked my daughter what she would like to make with the little rhubarb we had this year and she categorically said, “Jam!” It is a real treat and takes very little effort. In fact, I would go as far as to say that I even choose it over the mango and passion fruit jam we bought in France that I have been savouring. It is absolutely a wonderful way to start your day.
Makes 2 jars
540g preserving sugar
Juice of half a lemon
1. Cut the rhubarb into small pieces and put it in a heavy based pan with the sugar.
2. Place the pan over a low heat until the sugar melts. This will take about half an hour.
3. Turn the heat up and let it bubble, stirring occasionally to break up the rhubarb and to ensure it does not burn as while it does need to bubble, not over too high a heat. When you stir, it will spit so be careful.
4. Scum may come to the surface. Skim it off.
5. When it reaches about 100 degrees C/ 212 degrees F or it looks like jam (brown colour and rhubarb pieces broken up), take it off the heat. (Setting point for jam is a little higher but I find it is ready at this temp.)
6. Squeeze the juice of the lemon into the jam and stir.
7. Let is settle while you pour boiling water into the jars you are to use. Tip the water out and let them dry.
8. Using a ladle which has also had boiling water poured over it to sterilise it, decant the jam into the jars.
9. Either fill the jars really full and put the lid on top, or put a piece of waxed paper to protect the top of the jam before putting the lid on, or a piece of material, as you choose.
10. It will keep forever, though it is delicious straight away.