Rhubarb Jam

Rhubarb Jam


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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.

Lynn Cole

Serves: 64 

  • 5 cups (2kg) sugar
  • 1 1/2 cups firmly packed light brown sugar
  • 1 1/4 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:2hours26min  ›  Cook:15min  ›  Ready in:2hours41min 

  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 3mm 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.

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