Making preserves is all about capturing the goodness of fruits and vegetables while they are plentiful and in season, so we can enjoy them throughout the year.
It is not a survivalist thing for me, it is pure pleasure! That being said, I do have a tendency to stockpile foods after watching post-apocalyptic shows like The Walking Dead.
If you haven’t made jams or preserves before then please get familiar with sterilising jars before making your Rhubarb Jam. Like all my recipes, I recommend you explore variations that interest you – Rhubarb pairs well with ginger, lime, and strawberries so try adding different ingredients and make your own special blend.
6 cups Rhubarb stems (chopped into 1cm pieces)
2 1/2 cups Sugar
1 Lemon (Zest and juice only)
Mix together Rhubarb pieces, lemon zest, lemon juice and sugar in the saucepan, leave for one hour before putting onto the stove. This helps to get the juices flowing.
Place onto low heat, stirring every minute or so – until the sugar has dissolved
Turn up the heat to medium and get it simmering, then stir and allow to gently boil for 10 minutes
When it starts to coat the back of the spoon, it is ready for bottling.
Add to warm jars, leaving a centimetre of room at the top. Put the lids on, and invert for a few minutes. Then turn right ways up and allow to cool to room temperature.
Add labels with product name and date of bottling.