Saturday, August 8

Easy-peasy Rhubarb Jam

If you have never made Jam and thought it was too hard, this one may make you change your mind.
We will be eating this on our ricotta hotcakes for breakky tomorrow morning!
3 cups chopped rhubarb(about 6 medium stalks)
2 1/2 cups white sugar
1/2 cup water
1 packet cottees strawberry jelly crystals.

Chop your rhubarb in smallish chunks, put in saucepan and add water

Stir continuously and boil until rhubarb goes soft (I know it doesn't seem like a lot of water, but it's enough, trust me!) - this is about 4 minutes
Add sugar and boil, stirring until it deserves - about 2 minutes
Turn heat off and pour in jelly crystals, stir until dissolved
Pour into sterilised jars if canning or freezerware/tupperware if storing in fridge or freezer
Makes about 3 cups.

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