Rhubarb ... it seems the only logical thing to do with it is to stick it in a pie or in an apple crumble. I have loads of it in my garden at the moment, more than I'd ever need for a pie or crumble so Jam it is...
Here's a recipe I used to make it. It doesn't matter if the rhubarb you have is green, it will still taste the same although the jam won't be ruby red.
I'd suggest adding a bit of ginger to this recipe, (I didn't but think it would be nice)about 3 tablespoons of finely chopped upcandied ginger.
What do you need?
500g rhubarb stems (washed & chopped)
2 1/4 cups caster sugar
1/4 cup fresh lemon juice
1 tsp vanilla essence
In a glass bowl combine all ingredients. Cover and set aside to infuse overnight.
Transfer to a large saucepan. Bring to the boil on the medium heat.
Use a large metal spoon to skim any froth from the surface.
Cook, stirring, for 30 minutes or until the jam jells when tested.
Spoon the hot jam mixture into clean, dry jars. Seal and invert for 2 minutes.
Turn upright and set aside to cool.
Jam Know How...
To test if the jam is ready, place 1 teaspoon of the jam on a chilled saucer and place in the freezer for 1-2 minutes or until cooled to room temperature. Lightly push the jam with your finger. If the surface wrinkles, it's ready.
To sterilise glass jars, wash the jar and lid in warm soapy water and rinse. Transfer to a baking tray lined with baking paper and place in oven preheated to 100°C until dry. Use straight from the oven.