Rhubarb jam



5th April 2011

Rhubarb jam

Great seasonal jam


  • 800g Rhubarb
  • 800g Jam sugar
  • 600ml Water
  • 1 stick Cinnamon


Prep rhubarb,
Place in large sauce pan
Add water, and cinnamon , bring to the boil
Add sugar, stir in until dissolved
Increase the heat for five minutes until setting point is reached
Test this by spooning a little of the jam on to a plate until let it cool quickly and see if it wrinkles with you finger its ready. remove from the heat and leave to cool
Place in vac-Pac bags

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