Rhubarb & Apple Jam

Jam will keep for up to a year in a cool dry place or in the refrigerator. Recipe unsuitable to freeze.

  • 8 cups (680g) chopped rhubarb
  • 2 large apples, chopped
  • 1 cup water
  • 2 ¼ cups sugar, approximately
  • 2 tbsp lemon juice

Combine rhubarb, apples and water in large saucepan or boiler, cover, bring to boil, reduce heat, simmer 15 minutes (or microwave in shallow dish, covered, on HIGH for about 10 minutes) or until fruit is pulpy.

Measure mixture; allow ¾ cup sugar to each cup of mixture. Return rhubarb mixture, sugar and lemon juice to pan. Stir constantly over heat, without boiling, until sugar is dissolved (mixture should not be more than 5 cm deep). Bring to boil, boil as rapidly as possible, uncovered, without stirring, for about 40 minutes (or microwave on HIGH for about 30 minutes), stirring occasionally or until mixture is thick and pulpy when tested on a cold saucer. Tint with a little red food colouring, if desired. Pour mixture into hot sterilised jars; seal when cold.

My tip:

After I have poured the mixture ¾ high into the jar and the lid is on tight; I turn the jar over for a few minutes to seal the jar. Store it right side up in a dark cool space.

Did you know?

Rhubarb is technically a vegetable (although the United States Customs Court in New York ruled it a fruit in 1947) and belongs to the Polygonaceae family.

In France in 1542 rhubarb sold for ten times the price of cinnamon!

Dating back to as far as 2000BC, rhubarb originated in Western China, Mongolia, Tibet & China with its original use primarily medicinal — it was used to induce vomiting.