Rhubarb and Pink Grapefruit Jam

    1 hour 15 minutes

    A really zingy, easy to make, jam. I like my jam to be spreadable, so this jam does not have a thick set. Makes approx 4 small/medium jars.

    2 people made this

    Makes: 4 small jars of jam

    • approx 600g chopped rhubarb
    • juice of one pink grapefruit
    • 1 small/medium chopped cooking apple
    • approx 550g of white sugar

    Preparation:20min  ›  Cook:40min  ›  Extra time:15min cooling  ›  Ready in:1hour15min 

    1. Add rhubarb, pink grapefruit juice, cooking apple to pot. Heat gently until all fruit is warmed through.
    2. Add sugar; keep on gentle heat and stir occasionally, until all of the sugar has dissolved.
    3. Bring to the boil; continue to cook on medium heat, stirring occasionally, for approx 40-50 mins or until setting point is reached (see note).
    4. Remove from heat and let it cool for approx 15 mins. It will thicken as it cools.
    5. Ladle into hot sterilised jars, seal with wax discs and tight lids.


    To test for setting, after jam has reached boiling point, drip jam from the stirring spoon onto a chilled saucer. If it wrinkles when pushed with your finger then you have set point. As I prefer a less thick set, I take mine off the heat when there is just a slight resistance instead of wrinkles to the finger test.

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