When using jam sugar, making your rhubarb jam is a question of mere minutes.
7 people made this
Makes: 2 to 4 jars
1kg rhubarb, trimmed
1kg jam sugar
1 lemon, juiced
100g stem ginger in syrup, minced
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Method Prep:15min › Cook:15min › Ready in:30min
Place a plate in the freezer for testing the jam later.
Cut rhubarb into 3cm pieces. Add about 1cm water to a pot and add the rhubarb. Bring to the boil, then reduce heat and simmer until the rhubarb is soft.
Add jam sugar and lemon juice, increase heat and boil steadily until set, about 6 minutes. To test for the setting point place 1 teaspoon of jam onto the cold plate, leave a few seconds, then push the jam with a finger; if the surface wrinkles, it's ready.
Fill the piping hot jam into sterilised jars and cover with lids.