Rhubarb Jam

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It’s February! And that can mean only one thing. Yes. Early Rhubarb! That gorgeous, skinny, bright pink stuff that is grown in the dark in the Yorkshire rhubarb triangle between Wakefield, Leeds and Bradford.

Now I love rhubarb, I love the colour, the taste and even the funny stringy texture. And when I saw some in the lovely Priory Farm shop I bought it without knowing what I would do with it. Having just made a load of marmalade my preserving stuff was still hanging around, and I realised I had never made rhubarb jam, so why not give it a try?

Naturally I went straight to Pam Corbin’s River Cottage preserves book and used her recipe. It really is amazing, and I wholeheartedly recommend it as the only preserving book you will ever need.

And naturally I didn’t pay attention and made a bit of a hash of it. But it turned out ok in the end! In fact, I bought some more rhubarb when I saw it in Sainsbury’s, and it turned out perfectly second time around.

I used 500g of rhubarb, about 400g of preserving sugar, juice of 1 orange.
Well in reality I used 1 kg of sugar, but that’s because I’m a fool and thought there was 500g in the packet not 1kg!

It’s pretty simple to do. Just chop the rhubarb into chunks.

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And layer with the sugar in a preserving pan (layer of sugar on top and bottom).

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Note that this is where I added too much sugar, but I didn’t twig until later.

Pour over the orange juice and leave overnight.

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The next day I realised my sugar error and took out half of it and added a bit more juice. Of course being sensible, you don’t have to do this!

Slowly bring it to the boil and give a bit of a stir. Try not to break the rhubarb up too much.

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Then rolling boil for about 5 minutes until setting point is reached.

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Pop into warm sterilised jars (I put mine in the dishwasher and then in a 150 degree oven to sterilise them), and Bob’s your uncle.

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To quote Len from Strictly. Yum yum pigs bum.

I also made some honey preserved rhubarb and some delicious rice pudding this weekend, but more of that later.

Update: I also made some in May with regular rhubarb, and this is what it looks like. Not such a lovely colour, but still yummy.

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