I have rhubarb on the brain, it’s practically running through our veins. The plants are the gift that keeps on giving, so I couldn’t pass up the opportunity to make some rhubarb jam not just to preserve for us but also to give as a small Christmas gift for friends.
Recently, I made rhubarb and peach crumble, using produce from our backyard makes me so happy!
Our rhubarb plants have been going nuts, it’s one of the best producing plants in our garden. So I cleared as many stalks off as I could, top and tailed the stalks (do not feed your chickens the leaves, they are poisonous) and chopped into 1 cm sections.
I made a huge amount because we had so much, but you can do less or more according the quantities of fruit that you have. Using jam sugar is very important for fruits like rhubarb that have no pectin, it’ll help the jam set.
Do you have any other suggestions of what I can make with my rhubarb?
- 3.5 kg of rhubarb, with leaves and roots removed and chopped into 1 cm pieces
- 3.5 kg jam sugar – as rhubarb has no pectin you’ll need to use jam sugar to help the jam set.
- zest and juice from 3 lemons
- Place all ingredients into a large pot and stir until combined.
- Bring to a simmer and allow to thicken.
- To test if jam is set place a spoonful onto a saucer and put saucer into the freezer. Remove from the freezer in a couple of minutes, and run your finger across the plate through the jam. The jam is set if it doesn’t bleed back together.
- Boil another large pot of water and place clean jars and lids in to the boiling water to sterilize them
- Pour hot jam into hot jars, put lids on and tighten.
- Leave until cool then store in your larder.