We harvested the first of our rhubarb this week and while it was originally destined for a crumble it ended up being turned into some rather lovely rhubarb jam.
Most fruit jam is wonderfully easy to make and this was no exception, although with hindsight I might have waited till we had more rhubarb so I could double the recipie as this only made five jars which may not last long in our jam loving house.
1k of rhubarb (leaves removed)
900g of jam sugar (the kind with added pectin)
100ml freshly squeezed orange juice
First, simply chop the rhubarb into smallish pieces (2-3 cm) then put the chunks into a large pan along with the sugar. Give them a gentle mix so all the rhubarb is coated in the sugar then add the orange juice and leave the pan, with the lid on, for a few hours to let the juices start to flow.
When you're ready to make the jam put the pan on the heat and slowly bring the mixture to a boil, stiring gently to avoid crushing the rhubarb too much. When it starts to boil whack the heat up to maximum and boil until it reaches setting point (approx 10-15 minutes for me but may differ for you).
Once at setting point simply leave for five minutes before pouring into seralised jam jars and sealing. Then you just need to have the will power to let it cool down and set before giving it a try...