Spiced Rhubarb Jam

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Ingredients.

x 1.5 kg trimmed weight washed rhubarb cut into regular 5 cm chunks
x 1.6 kg sugar, preferably with added pectin, if not you may need to add upto 500g more
x 1 lemon, juiced and zested
x 1 teaspoon almond oil/essence- optional
x 2 tablespoon rose water
x 2 teaspoon cinnamon
x 1 teaspoon chia spice, ground

x 9 jars, sterilized

Method

Put the chunked and washed rhubarb in a ceramic/plastic large bowl and cover with the sugar.

Cover and allow to sit in the sugar for a few hours until the sugar has bought some of the juice from the rhubarb.

Tip all into a large pan and put on a medium heat, add the spices, almond oil/essence, rose water and lemon juice and zest.

Bring to the boil rapidly and boil until the rhubarb is very tender and the mixing in bubbling nicely. This will take around 15- 20 minutes.

To test the setting point.
Put a saucer in the freezer for 10 minutes or so, take out and put a teaspoonful on the plate.
Leave for 30 seconds, run your finger into the mixture, it it wrinkles it is setting and will be set when cooled, if not boil up and test again, if after 2 goes it still isn’t setting, add 200 g more sugar and try again, repeat if necessary until setting point has been reached.

Pot into sterilised jars and seal immediately with the lid.

When cool label and store, or enjoy straight away.

When done correctly this should last a good 3- 6 months. Once opened use within 1-2 weeks.

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