Ingredients
3 cups chopped rhubarb
about 6 medium stalks
2½ cups white sugar
½ cup water
1 Cottees strawberry jelly crystals
Equipment
- 1 saucepan
- 1 sterilised jars
- 1 freezerware/tupperware
Instructions
- 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
Tip
I know that half a cup of water doesn’t seem enough but it is. Trust me!
Tip
If you have never made jam and thought it was too hard, this Rhubarb jam recipe may make you change your mind.
Storage
Pour into sterilised jars if canning or freezerware/tupperware if storing in fridge or freezer.
