Lemon and Rhubarb Jam

Lemon and Rhubarb Jam
Recipe type: Jam
Cuisine: British
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 3 large lemons
  • 1.5kg (3lb 5oz) sugar
  1. Chop the rhubarb into 2 to 4 cm (1" to 1½") long chunks and place in a wide bowl.
  2. Add the juice of the three lemons.
  3. Cover the rhubarb with sugar and leave it overnight. The sugar will soak up the juice and make the rhubarb slightly more firm.
  4. Transfer to a preserving pan.
  5. Finely grate the lemon peels.
  6. Add the lemon peel to the pan, and slowly increase the heat whilst stirring well.
  7. Make sure that all the sugar has dissolved before the jam reaches boiling point.
  8. Once the sugar has dissolved, bring to a good boil and keep boiling until it reaches setting point. A fast boil is ideal and will give better results than a slow boil.
  9. When the jam reaches setting point, remove from the heat and transfer into warmed and sterile jars.

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