What better way to preserve the fresh rhuburb than to make it into jam. The ruby red rhuburb was so pretty to look and since it was Di’s rhuburb, it must be good! She gave me a really simple recipe. I am sure her recipe is foolproof but I made little tweaks to it.
- Cut the rhuburb into pieces (500grams)
- Sweat the rhuburb pieces with 125 grams raw sugar, lemon zest and a touch of lemon juice until it breaks down into a smooth red puree. Stir regularly!
- Make sure that the jars are sterilised
- Jar and tip it upside down to create a vacuum if you intend to store it for future consumption
I made 2 batches. One was just a rhuburb jam and the other, I added a teaspoon of grated ginger and thus making it a ginger rhuburb jam. Very tasty! Perfect for winter breakfast.