Instructions
HOW TO MAKE THIS RECIPE
- Cut 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.
- You will need to sterilise your jam jars by washing in hot soapy water, rinsing well and then drying them in an oven that has been preheated to 150˚C, 130˚C fan oven, Gas mark 3 for 30 minutes.
- Cook 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.
- With a large metal spoon, remove any froth from the top of the jam. Allow to stand for 10 minutes before ladling into your sterilised jars. Put the lids on straight away, leave to cool and then label. Store in a cool dark place for up to one year.
Chef's Tip
If gin really isn’t your thing then simply replace with the same quantity of freshly squeezed orange juice or pink grapefruit juice.
