Servings
Font
Back
4.9 from 39 votes

Simple Rhubarb & Gin Jam

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!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
20 mins
Servings: 2 x 250 ml jars
Course: Breakfast , Snacks
Cuisine: British

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

    Cup of Yum
  1. Prepare the rhubarb by washing, trimming the ends and any bad bits and cut into roughly 2 cm pieces.
  2. Place rhubarb, sugar, lemon juice, gin, vanilla seeds and the lemon skin into a bowl and leave to soak for an hour or overnight.
  3. Meanwhile sterilise 2 x 250 ml jars (see notes below) and put a couple of saucers in the freezer for testing the set.
  4. Start to make the jam by tipping the rhubarb mixture into a preserving pan or similar.
  5. Place pan on a gentle heat to allow the sugar to completely dissolve, stirring the whole time (do not simmer).
  6. 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).
  7. 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.
  8. 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.
  9. Remove the half lemon skin then pot up into the sterilised hot jars and seal with lids immediately.
  10. 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.