This delicious jam recipe can be made in a day (though if you have time, steeping overnight gives a better texture). It doesn’t need straining, just rhubarb, sugar, juice, jars and you’re good to go. It is from Pam Corbin of River Cottage.
We love using rhubarb jam as a cocktail ingredient – try Bedruthan’s own simple and delicious Cornish louche recipe.
Ingredients (makes five 340ml jars):
- 1kg rhubarb (forced is best as it keeps the lovely pink colour but any kind is great)
- 900-1kg jam sugar with added pectin (you can make the jam with 900g if you prefer less sugar, however 1kg helps it set better)
- 100ml freshly squeezed Seville or sweet orange juice.
1.) Wipe and trim the rhubarb and cut into 2 – 2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb.
2.) Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight. This draws the juice from the rhubarb and the resulting syrup helps keep the rhubarb chunks whole when boiled.
3.) Gently bring the mixture to the boil, stirring without crushing the rhubarb pieces. Boil rapidly for 5 – 6 minutes, then test for setting point.
4.) Remove from heat and rest for 5 minutes before pouring into warm, sterilised jars.
5.) Seal immediately. Use within 12 months.