Rhubarb Jam
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Cook time: 
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  • 3.5 kg of rhubarb, with leaves and roots removed and chopped into 1 cm pieces
  • 3.5 kg jam sugar - as rhubarb has no pectin you'll need to use jam sugar to help the jam set.
  • zest and juice from 3 lemons
  1. Place all ingredients into a large pot and stir until combined.
  2. Bring to a simmer and allow to thicken.
  3. To test if jam is set place a spoonful onto a saucer and put saucer into the freezer. Remove from the freezer in a couple of minutes, and run your finger across the plate through the jam. The jam is set if it doesn't bleed back together.
  4. Boil another large pot of water and place clean jars and lids in to the boiling water to sterilize them
  5. Pour hot jam into hot jars, put lids on and tighten.
  6. Leave until cool then store in your larder.
Recipe by The Life of Clare at http://www.thelifeofclare.com.au/rhubarb-jam/