Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients for around 4 375g pots:
Method: Peel the rhubarb, removing the thin film from the stalks. Cut the stalks into chunks 2-3cm in length.
1.5 kg rhubarb
1.2 kg sugar
Blanch for 1 minute by plunging them into a pan of boiling water, then drain well. Place in a large pan with alternate layers of sugar and leave to steep for 12 hours.
Drain the rhubarb into a bowl, retaining the juice.
Bring juice to the boil gently and simmer for 10 minutes, then throw the rhubarn in and cook over a moderate heat until it disintegrates (around 10 minutes), mixing and removing the foam from the top with a holed ladle frequently.
Turn the heat up for 10 minutes, being careful the colour doesn't change (take care, this can happen very quickly!).
Check the jam is ready by testing a drop on a tilted plate. The jam shouldn't run: if it sticks straight away at an angle it's ready.
Put into clean, dry jars fairly soon and close the lids straight away.
When the jars have cooled completely, label and store away from light and damp.
Photo © Cedus/Rina Nurra