Recipes
Rhubarb Jam
What can I do with all this rhubarb? Here’s a simple, flavour-packed rhubarb jam recipe that’s easy to make and perfect for using up seasonal rhubarb. Try adding vanilla or ginger for an extra twist.
Ingredients
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1 kg rhubarb (trimmed and cut into small pieces)
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500 g granulated sugar
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1 tsp vanilla paste (optional)
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1 small piece of fresh ginger, grated (optional)
Method
Wash and trim the ends of the rhubarb.
Cut into small pieces, about 1–2 cm in length.
Place the rhubarb pieces in a large bowl.
Add the sugar and vanilla paste (if using).
If desired, grate a small piece of fresh ginger and mix it in.
Let the mixture sit for 1–2 hours at room temperature to release juices.
Transfer the mixture to a large saucepan.
Bring to a boil over medium-high heat, stirring continuously for 5–6 minutes.
Continue cooking until the mixture reduces by half and thickens to a jam-like consistency.
Pour the hot jam into sterilised jars, seal and let cool before storing.
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