Rhubarb Jam

This is a home made recipe for Rhubarb jam. I do not like Rhubarb but my other half does and he assures me that it is absolutely fantastic and really easy to make. Some people dread even thinking about the hard work that goes into making preserves but honestly, it is easy and you can do it.

These are the ingredients that I use to make a Rhubarb Jam.

2 ½ pounds in weight of Rhubarb (we have a market here on a Thursday and buy from there, much tastier than supermarket rhubarb and from a market it is a lot cheaper as I buy in bulk!)
2 ½ pounds also in sugar (granulated)
Juice of one Large lemon

Preparing the Rhubarb.

Just wash the Rhubarb under cold water (leave the skin on for pink Jam!) and then slice so that it is easier for it to reduce in a shorter time.

How to make the Jam.

1.Put the rhubarb into a large heavy pan along with the juice of the lemon, on a low heat.
2. Allow to boil.
3. Add the sugar and let it dissolve, stirring every now and again.
4. Allow to boil again and then leave it there for around 10 minutes boiling.

Now the jam is done, it will be quite thick in the pan and this is what you need. Grab a funnel and funnel the jar down into a sterilised Jar (they need to be sterilised first!) that you have picked for your jam to go into. I use big jam jars so this mixture goes into 3-4 Jar Jars but could stretch to around 6 if you have normal sized jars. Make sure that you seal your jam tight with a lid also.