It’s rhubarb season in the UK and whether you’ve grown and harvested your own or have bought some from a shop, there’s nothing quite as British as this deliciously tart and satisfyingly pink vegetable. Despite not being a fruit, the stalk flesh of rhubarb is treated as such and is extremely common in sweet treats like crumble, cakes and jams but can also be used in chutneys and sauces for savoury purposes. With such a short fruiting period and difficulty obtaining rhubarb from the supermarket all year round, the best way to enjoy it throughout the year is to preserve it as a jam. This jam can then be used in all the traditional ways rhubarb is used – whenever you want it!
What You Need
Hexagonal Jam Jars
Sugar thermometer (optional)
Lemon zest and juice
1.The first step is to chop the rhubarb into chunks ang give it a good wash, removing any signs of dirt or debris. Cut them up based on your preference – if you want a chunkier jam then leave them large or for a finer jam cut them small.
2.Next, add the rhubarb chunks to a bowl and add an equal weight of sugar over the top. Stir these together, cover with cling film and set aside for 2 hours. The sugar will draw the juices out of the rhubarb and result in a more flavoursome and brightly coloured jam, but if you are short on time you can reduce the infusion time or skip altogether.
3.Add the jam and sugar to a pan with the zest and juice of a lemon. You could also add other flavourings here such as ginger.
4.If you don’t have a sugar thermometer, pop a couple of plates into the freezer. Bring the jam to a boil and simmer for about 10-15 minutes until slightly thickened. The thermometer should read 180 or alternatively, drop some jam onto the cold plate and wait for a couple of seconds. Once cooled, run your finger through the jam. If it is ready it should crinkly slightly. If not, boil for a few minutes longer and repeat.
5.Finally, pour your jam into sterilised hexagonal jars and cool completely. Store in a cool dark place until ready to use.
Buy your hexagonal jars to make this recipe on our website.