Rhubarb jam

(8 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Rhubarb jam
Rhubarb jam
  • Makes: 1.9kg

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Making your own jam is simple, quick and really inexpensive. With some simple packaging and a nice label, it also makes the perfect gift. This delicious rhubarb recipe is sweet and sour and is perfect for spreading on hot buttered toast or using to sandwich sponge cakes together. Rhubarb can pretty much be found all year round in Britain with field-grown varieties being harvested from April-September and forced rhubarb grown from December-March.


  • 1kg rhubarb, trimmed weight, cut into 2.5-3cm pieces
  • 1kg packet jam sugar
  • Juice 1 lemon

You will also need:

  • Sterilised jam jars
  • Wax discs
  • Cellophane lids and elastic bands, or screw-on lids

You can easily flavour this perfumed jam any way you want, try adding orange zest or rose water.


  1. Put a small plate or saucer in the freezer to chill it.
  2. Put the rhubarb into a non-reactive (eg, stainless steel) preserving pan or large saucepan with the sugar and lemon juice. Heat gently, stirring well until the sugar melts. Bring to the boil, skimming off any scum. Cook until it reaches 105°C/221°F on a sugar thermometer.
  3. To test for setting point, remove pan from heat, spoon a little on to the cold plate and leave it for a couple of minutes, then press it with your finger and it should wrinkle. If it doesn’t, return the pan to the heat, cook for a further 2 minutes and re-test and repeat until setting point is reached.
  4. Remove the pan from the heat and leave it to cool for about 15 minutes, then ladle into warm, sterilised jars and place a wax disc on top, wax-side down. Leave the jam to cool, then cover the jars with lids or cellophane secured with elastic bands.

Your rating

Average rating

  • 3
(8 ratings)

Your comments

comments powered by Disqus

FREE Newsletter