Wednesday, 9 June 2010

Rhubarb Jam

Rhubarb Jam 

4 kg rhubarb 
3 kg granulated sugar 
Juice of 3 lemons 

Trim, wash and wipe the rhubarb and cut into 1 inch lengths. Put into a bowl, sprinkle with the sugar, cover and leave overnight to soak. 

Next day, pour into a pan, add the lemon juice, bring slowly to the boil, stirring occasionally until all the sugar has dissolved. 

Boil rapidly until the jam sets when tested and the fruit sinks to the bottom of the pan. 

Remove the scum and leave to cool slightly. Pot into warm sterilized jars and seal whilst still warm.