Rhubarb Jam Recipe

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This recipe for Rhubarb Jam is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Miscellaneous

Ingredients:	Ingredients: For the jam: 3 sticks of rhubarb, washed & dried, stringy bits removed and then weighed (approx 380-400g) Equal amount of sugar i.e. 380-400g Rind of 1 lemon 1 tsp pure vanilla essence or 1 vanilla bean

Directions:	Directions: To make the jam, chop rhubarb up into 1 inch pieces and place it in a medium heavy based saucepan with the sugar. Gently heat, stirring continously until the sugar has dissolved. Turn up the heat and add the lemon rind and vanilla, boiling the jam for 10 minutes, then remove the pot from the heat. Sterilise jam jars in boiling water for 10 minutes then spoon warm jam into each jar. Seal with lids and leave to cool. Store in the fridge.

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Rhubarb Jam Recipe

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Ingredients:

Ingredients:

Directions:

Directions: