Capture your favourite
ingredients in delicious
jams and pickles so you can
enjoy them all year round
Summer preserved
DIRECTIONS
nCut the rhubarb into 3cm lengths and place in a
preserving pan. Scatter the sugar over the top and
add the lemon juice and gin. Stir well, cover and allow
to soak for two hours or overnight in a cool place.
Place 3 small plates in the freezer to chill overnight.
nSterilise the jam jars by washing in hot soapy water,
rinsing and then drying them for 30 minutes in an oven
that has been preheated to 150ºC/300ºF/Gas Mark 3.
nCook the rhubarb over a low heat for 10 minutes,
stirring occasionally until all the sugar has dissolved.
Turn the heat up and bring to the boil. Boil rapidly for
20-25 minutes, remove from heat and test the jam for
its setting point. To do this place a small spoonful of the
jam on your chilled plate, allow to chill for 2 minutes
before pushing your finger through the jam. If the
surface of the jam wrinkles, then setting point has been
reached, if not return the pan to the heat, bring back to
a rapid boil and cook for another 2 minutes. Repeat this
process until setting point has been reached.
nWith a large metal spoon, remove any froth from the
top of the jam. Allow to stand for 10 minutes before
ladling into the sterilised jars. Put on the lids straight
away, leave to cool and then label. Store in a cool,
dark place for up to one year.
nIf gin isn’t your thing then simply replace with the
same quantity of freshly squeezed orange juice or pink
grapefruit juice.Recipe courtesy of Tate & Lyle, http://www.tasteandsmile.comRhubarb and gin jam
YOU WILL NEED
4 1kg rhubarb, trimmed 4 1kg Tate & Lyle Jam
Sugar 4 50ml fresh lemon juice 4 100ml ginP RePaRation
time 10 minutes
Cooking time
35 minutes
makes 1kg