Rhuburb jam

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.

  1. Cut the rhuburb into pieces (500grams)
  2. 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!
  3. Make sure that the jars are sterilised
  4. 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.

Fresh rhuburb

Fresh rhuburb

Cooking rhuburb

Cooking rhuburb

Rhuburb in jars

Rhuburb in jars

Rhuburb with toast

Rhuburb with toast

And special thanks to Bridget Davis of Internet Chef for all the rhuburb recipes! I have yet to try it out but I will! They all look so yummy. :)