Jacky’s rhubarb jam


  • 500g red rhubarb stalks, roughly chopped
  • 500g sugar
  • 1 lemon (juice and grated zest)
  • 2 teaspoons rosewater


This recipe is from Mrs Beeton (1861 edition), with the addition of rosewater, which is added once the fruit is cooked and the setting point reached. Alternatively, add a few drops of rosewater to cream before whipping. Serve the jam and cream on scones for a delightful Regency taste sensation.


Put the rhubarb, sugar and lemon zest into a large preserving pan or stockpot. Heat over a very gentle heat, stirring frequently until the sugar dissolves and the juices start to flow from the rhubarb. Once the sugar has fully dissolved, increase the heat and bring the mixture to a gentle boil. Add the lemon juice and cook for about 45 minutes, stirring to ensure the jam doesn't burn on the bottom of the pot. Skim off any foam that forms on top. Test for setting point, when the mixture appears to make 'lines' on the side of the pot as you stir. Once setting point is reached, pour the jam into sterilised glass jars and seal. The jam will last for 12 months unopened if stored in a cool dark place.

This recipe appeared in the post Rhubarb jam on December 02, 2013.

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