Making and preserving your jam is easy and great for using up those ripe summer fruits to enjoy in the winter months. When those ripe summer fruits aren’t available there are always great alternatives like this Rhubarb Jam. Try it paired with creamy Brie cheese or over toasted Brioche bread.


  • 500g rhubarb,weighed after trimming, cut into 3cm chunks
  • 350g Caster sugar
  • 1 vanilla pod, halved lengthways
  • juice 1/2 lemon
  • ½ cup of water
  • 8g Pectin (or use Lemon Seeds reserved in a cheesecloth)


  1. Place all ingredients into a bowl and let set aside for an hour.
  2. Put a small plate in the freezer for the jell point testing. Sterilize jars – See how here (link to Sterilizing and processing jars blog post – TBA)
  3. Place the rhubarb mixture into a large saucepan and heat over medium-high heat and bring to the boil. Stirring constantly, continue to cook for 15 minutes, skimming off the scum as you go.
  4. Drop the heat to medium and keep jam at a constant simmer for another 10 – 15 minutes. Stir frequently to avoid Jam from burning at the bottom of the pot.
  5. It is now time for jell point testing. Check to see if your jam has set by placing a small dollop on the cold plate. If the jam is holding shape it is set. If the jam seems loose continue to cook on medium-low heat until it is set.
  6. Remove the seed bag from the pot. Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and seal. See how to process and seal jars here (link to Sterilising and processing jars blog post – TBA) Will keep for 6 months in a cool,dark place.

Handy hint:

Jell point Testing: Put a plate in the freezer and chill it. Take it out when you are ready to test your jam. Add a dollop of jam onto the plate. Draw a line on the jam with a knife, if it wrinkles, then the jam is ready. If not,keep boiling the mixture for another 10 minutes and test again.

When is your jam ready to set? Setting point is around 104.5°C, this can be tested with sugar thermometer. Your jam is reaching setting point when the fast, frothy rolling boil reduces to a slow and more relaxed boil. This is where the tiny air bubbles start to disappear. At this point the surface of the mixture will have a glossy appearance and as you stir will feel the mixture thickening. Always remember that it is better to undercook than overcook as runny jam can be cooked up again.

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