Recipe - Rhubarb Conserve

August 7, 2017

Rhubarb is a summer favourite of mine, we have so much of it in the garden and making conserve is a great way to use it. It's tangy, sweet-tart taste goes with anything from cheese to creamy summer pannacotta.



I didn't add anything out of the ordinary to my Moms recipe but you can add in ginger, honey, or chilli if you want an extra kick! I stuck with a tried and tested recipe because I know it works {I don't trust myself to go off piste as it almost never works} and it's delicious!



You will need: {makes 3 decent jars}

1kg Rhubarb

1kg Granulated sugar 

Juice of a whole lemon


1. Wash and cut your rhubarb into 2cm chunks.

2. Place half of the rhubarb into a large solid pan and sprinkle half of the sugar over the rhubarb. Do this again so you form layers of rhubarb and sugar, a bit like a lasagne. {this makes life easier when it comes to the stirring part}


3. Add in the juice of a lemon into the pan and gentle simmer.



4. Stir the mixture throughly and stir occasionally until it starts to boil. 

5. Boil for about 10 minutes, skimming off the scum as you go. Test for the setting point by spooning on to a plate. After 1-2 minutes the surface should form a skin. If this doesn't happen keep boiling for 2 minute intervals and test again.




6. Once the jam is ready let cool in the pan for 10-15 minutes and ladle into sterilised jars. I used Kilner jars.



And that's about it, so simple and so tasty.

This is a very light, soft jam and is lovely mixed with yogurt or with ice cream, spooned on to bread and butter. We're going to use ours to make a Sunday bread and butter pudding. 

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