About half the rhubarb crop has been gathered so we decided it was time to make rhubarb jam:
- 1kg rhubarb chopped
- 1kg sugar
- juice of 2-3 lemons
Put a layer of rhubarb in the preserving pan and cover with sugar. Keep putting in these alternative layers until you have used up all your rhubarb and sugar. Leave to stand for a few hours so that the sugar extracts much of the moisture from the rhubarb. Then add the lemon juice and apply heat, bringing the pan to the boil. Keep on a rolling boil until the setting point is reached (put a dollop on a saucer and if it sets, it is ready.) Add to hot, sterilised jars.
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