Get lost in some sticky goodness, with our sensational seasonal spring jam! The perfect recipe to get the whole family involved.
450g granulated sugar
Juice 1 lemon
-Wash and dry the jars, then sterilise in the oven at 150ºc.
-Chop the rhubarb into 1 inch lengths.
– Place the rhubarb, the sugar, and the lemon juice into a wide pan. Allow the sugar to dissolve, then turn up and bring to the boil.
-Boil until the jam is at setting point. You can test this by putting a spoonful of jam on a plate leaving for a few minutes in a cool place; it should wrinkle when pressed with a finger. If not, cook for a little longer until it reaches setting point.
-Remove the pan from the heat immediately. Carefully pour the jam into the sterilised jars. Cover immediately.
-Store the jam in a cool, dry cupboard away from direct light.