Okay so we’re pretty obsessed with rhubarb at the moment…our Frangipane Tart went down a treat so we thought we’d carry on the theme.
For us, jam is a home comfort. One of our earliest memories is being mesmerised by grandma’s sweet-scented cooking filling the home. Now, jam is more often than not a quick fix on toast before the school run, or an addition to fancy afternoon tea. We’re taking the slow cooking approach; appreciating the effortless but big flavours, and deep dreamy colour of this rhubarb jam.
It isn’t a firm set so it’s perfect to dollop on porridge, rice pudding (like we did) or for a topping on a cake…mmm…
We decorated this popular dish with some Bloom & Wild rose petals (you could add some lovely rose petals that are blossoming in your garden), and a dollop of Diane Henry’s yummy rhubarb preserve.
Prep 15 min
Cook 20 min
1kg early pink rhubarb (untrimmed weight)
900g granulated sugar with pectin (‘jam sugar’)
juice of 1 lemon, plus more if needed
100ml (3 ½fl oz) apple juice
crushed seeds from 10 cardamom pods
½tbsp rose water
Trim the rhubarb and cut into 2cm (¾in) lengths. Put it into a preserving pan, layering it up with sugar as you go. Pour over the lemon and apple juices, cover with a clean tea towel and leave overnight. The juices from the rhubarb will be drawn out.
Add the cardamom to the rhubarb. Slowly bring the contents of the pan to a boil, stirring a little (but be careful not to break the rhubarb pieces up too much), skimming off any scum that rises. After boiling for about five minutes, check the temperature with a sugar thermometer and test for a set .
When the jam has reached setting point, take it from the heat and add the rose water. Return it to the heat and bring to setting point again. Taste the jam. You may want to add a little more rose water, or some lemon for freshness. Pot in warm, dry sterilised jars, cover with waxed paper discs and seal. This keeps for a year; refrigerate once opened.