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)
Step 1
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.
Step 2
Place onto low heat, stirring every minute or so – until the sugar has dissolved
Step 3
Turn up the heat to medium and get it simmering, then stir and allow to gently boil for 10 minutes
Step 4
When it starts to coat the back of the spoon, it is ready for bottling.
Step 5
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.

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