- 800g Rhubarb
- 800g Jam sugar
- 600ml Water
- 1 stick Cinnamon
Ingredients
Method
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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