Simple Rhubarb & Gin Jam
User Reviews
4.9
39 reviews
Excellent
Simple Rhubarb & Gin Jam
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Rhubarb & Gin Jam is made with forced rhubarb and has a beautifully pink colour and a clean, fresh flavour with a gentle hint of vanilla from the seeds which are flecked throughout. Even if you’re not a gin lover you will love this jam!
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Ingredients
- 450 g forced rhubarb prepared weight
- 450 g granulated sugar
- 2 tbsp lemon juice plus skin from half the squeezed lemon
- 2 tbsp gin I used Star of Bombay
- ½ vanilla pod seeds scraped
Instructions
- Prepare the rhubarb by washing, trimming the ends and any bad bits and cut into roughly 2 cm pieces.
- Place rhubarb, sugar, lemon juice, gin, vanilla seeds and the lemon skin into a bowl and leave to soak for an hour or overnight.
- Meanwhile sterilise 2 x 250 ml jars (see notes below) and put a couple of saucers in the freezer for testing the set.
- Start to make the jam by tipping the rhubarb mixture into a preserving pan or similar.
- Place pan on a gentle heat to allow the sugar to completely dissolve, stirring the whole time (do not simmer).
- Once the sugar has dissolved (any gritty noises will have vanished) turn up the heat and bring to a rolling boil and then start timing for 8 minutes (stirring continuously).
- Take the pan off the heat and place a few drops of jam onto one of the chilled saucers then pop in the fridge for a minute.
- Then push your finger through the jam and if a gel has formed then the jam is ready, if the jam is still liquid then boil for another 2 minutes and so on until set is reached.
- Remove the half lemon skin then pot up into the sterilised hot jars and seal with lids immediately.
- Store in a cool dry place. Once open store in fridge and use within 2 - 3 months.
Notes
- Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
- You can use non forced rhubarb for this jam but the colour will be more muddy.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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