Rhubarb jam

Recipe by: Lynn Cole

MODERATELY EASY

Ready in 2 hours 41 mins

Reviews (0) | Tweaks (0)

Added to favourites by 3 cooks

Prep: 2 hours 26 mins Cook: 15 mins

Serves: 64

Although few of us today may have a spare day to devote to jam-making as our grandmothers did, it is still a pleasure to take an hour or two to turn a favourite fruit into a delicious jam. Once you open a pot of homemade jam, store it in the refrigerator and use within a few weeks.

Recipe provided by:

Readers Digest | Like Grandma Used To Make

Ingredients

5 cups (2kg) sugar

1½ cups firmly packed light brown sugar

1.25 kg rhubarb stalks (trimmed), finely chopped

1 cup water

1 package (50g) powdered fruit pectin

1 teaspoon grated lemon rind

1/2 teaspoon butter or margarine

Few drops red food colouring (optional)

Preparation method

1.		Measure the sugars into a bowl and set aside. Bring the rhubarb and water to the boil over high heat in a large stainless-steel or enamel preserving pan. Lower the heat and simmer, covered, for 2 minutes.

2.		Stir in the pectin, lemon rind, butter, and food colouring (if using). Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in the sugars. Return to a full rolling boil, stirring constantly, for 1 minute, or until the sugars are dissolved completely. Remove from the heat. Skim off any foam.

3.		Immediately ladle into clean, warm, dry jars, filling to within 3 mm of the tops, and cover immediately with waxed paper discs and cellophane covers. Let stand at room temperature for 24 hours. Store in a cool, dark place.

My Review:

Printed from Allrecipes.com.au 2/09/2010