Easy rhubarb jam

Serves:

Ingredients

• 3 cups chopped rhubarb (about 6 medium stalks)
• 2 and a half cups white sugar
• 1/2 cup water
• 1 pkt Cottees strawberry jelly crystals

Method

Chop rhubarb in smallish chunks, put in saucepan and add water.

Stir continuously and boil until rhubarb goes soft. This takes about 4 minutes.

Add sugar and boil, stirring until it dissolves – about 2 minutes.

Turn off heat and pour in jelly crystals, stir until dissolved.

Pour into sterilised jars if canning or freezerware/tupperware if storing in fridge or freezer.

Notes

• I know that half a cup of water doesn’t seem enough but it is. Trust me!
• If you have never made jam and thought it was too hard, this Rhubarb jam recipe may make you change your mind.
• We will be eating this on our ricotta hotcakes for breakky tomorrow morning!
• This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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