Rhubarb Jam

A simple homemade rhubarb jam recipe that requires just a few ingredients and steps. Perfect for preserving the juicy taste of rhubarb to enjoy year-round.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the rhubarb into 1 in (2.5 cm) cubes, place in a bowl, sprinkle with the sugar, cover and leave overnight.

Step 2

Next day sterilise the jam jars by filling with diluted Milton liquid and place the jam jar tops in boiling water. Alternatively, sterilise the jam jars in boiling water.

Step 3

Put the rhubarb and sugar in a pan and add the lemon juice.

Step 4

Put on a gentle heat and stir to prevent burning until all the sugar has dissolved.

Step 5

Turn up the heat; continuing to stir, boil for 15 mins.

Step 6

Pour into jars, seal with lids and leave to cool.

Step 7

Jars can be stored for many months, but once opened should be kept in a fridge.