If you like something a bit different, this is a tasty, tart preserve that’s great on toast and scones as well as an alternative sponge cake filling. A firm favourite from my allotment.
- 1 kg rhubarb
- 1.3kg preserving sugar or granulated sugar
- Large bunch fresh mint
- 30ml (2 tablespoons) finely chopped fresh mint (optional)
- I x 13g sachet of Pectin
- 200ml boiled water
- Using a sharp knife, cut the rhubarb into 2cm chunks and place in a large, heavy bottomed pan.
- Add the water, cover the pan with a lid and cook on a low heat until the rhubarb is soft.
- Add the sugar, pectin and the bunch of mint to the pan (I tied my bundle with cooking string so I could remove it easily). Bring to a soft boil, stirring until the sugar is dissolved.
- Once the sugar is dissolved rapid boil until the jam reaches setting point (105°C/220°F). Stir occasionally to prevent catching on the bottom of the pan. Be careful as the mixture can spit and burn you. Once it has reached setting point remove the mint.
- Ladle into clean, sterilised jars filling the jars as close to the brim as possible to prevent air being trapped which can cause the jam to deteriorate. Seal the jars (use oven gloves to prevent burning). If you are adding the chopped mint, leave the jam to stand for a few minutes before stirring it in and bottling up.
- As the jars cool check that the lids are still tightly on. If they have been correctly sealed they should 'pop' when the lid is opened for eating.
- Label the jars when cold.