How to make easy jam: Rhubarb Jam recipe
Have you ever made jam?
I hadn’t until recently. I thought I needed a ton of equipment- a big pan (which has been tricky since getting an induction hob!) a thermometer, special spatulas etc. But, you just don’t need them. All you need is a regular deep saucepan, a wooden spoon to stir, a plate or two for testing and a clean jar to put it in with a sealable lid and a piece of waxed paper. That’s it. The process is super simple and the ingredients list isn’t very long at all.
You can print this recipe here
How to make easy jam
This recipe yields one large jar (¾ litre) or two regular jam jar sizes
- 445g Rhubarb
- Juice of one unwaxed lemon
- 225g Jam sugar (with pectin)
- Place 2-3 saucers in the freezer for testing the jam on later.
- Sterilise the jam jars. You can buy sterilising tablets and soak or submerge the jars in a pan of water and bring to the boil for 10 minutes, but if you clean and use them when they are still hot straight from the dishwasher that’s sterilised enough too.
- Cut the rhubarb into small pieces and place in a deep saucepan
- Measure the sugar and add it to the pan along with the squeezed lemon juice making sure there are no pips
- Add water to the ingredients till it’s just covered and place on a low heat.
- Once the sugar has dissolved turn the heat up so the ingredients are boiling for five minutes and the rhubarb is soft and mushy.
- To test if the jam is done and will set once cooled remove the pan from the heat. Use a tea spoon to place some jam on the back of one of the saucers from the freezer. Leave it for 30 seconds then push it with your finger. If it wrinkles up it’s ready. If it doesn’t keep boiling for another five minutes and try again on a fresh plate.
- Once it will set add the hot jam to warm jars and cover the ingredients inside the jar with a waxed disc of paper and close the lid. The wax paper is to protect and preserve the jam till it’s ready to eat. I don’t know why I bothered with the paper as I tucked into it that night! But if you are keeping it for longer or are planning to make some as gifts then seal it up well. This helps with keeping it sterilised.
- Once cooled store your jam in a dark place.
Tips when making jam
- Always keep your equipment super clean.
- Use the correct sugar. ‘Jam sugar’ has pectin in it which is a setting agent. Preserving sugar is something completely different.
- If you’re not planning to eat the jam straight away it is doubly essential that the jam jars are sterile and the seal with wax paper and lid are air tight. Jams can last years if unopened.
- Store unopened jam in a dark cupboard. Once open keep it in the fridge.
- Keep your jam mould free for longer by not allowing sticky kids to stick knives inside the jar when it’s covered in butter (we all know they don’t mean to but goodness me!) We have a tea spoon rule for jam in our house and it lasts a lot longer now. I tell them it’s what the queen / Kate Middleton do!
Love rhubarb! Cx
Yippee..have just spent an hour reading the q&a’s on your site and its sooo informative. What a patient lady you are..all the measuring testing..baking..thank you for so many answers to questions that I have struggled with and now look forward to trying the 8in recipe in the 6in tin.I have subscribed to your site and looking forward to great baking times ahead.
Yaaay! Happy baking Chris. Thanks so much for your lovely words.
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