RecipeBookRecipeBook

Rhubarb jam

Copy Icon
Twitter Icon
Rhubarb jam

Description

Although eaten like a fruit, rhubarb is really a vegetable. Cook the stems, then enjoy their tart flavour in crumbles, cakes and compotes. This is a FODMAP friendly recipe for a Low FODMAP diet.

Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min

Ingredients

Serves :
  • 500g trimmed rhubarb, washed, coarsely chopped
  • 500g caster sugar
  • 60ml (1/4 cup) fresh lemon juice
  • 1 teaspoon vanilla essence

Directions

  • Combine the rhubarb, sugar, lemon juice and vanilla in a large glass bowl. Cover and set aside overnight to infuse.
  • Transfer the rhubarb mixture to a large saucepan. Place over medium-high heat. Bring to the boil. Use a large metal spoon to skim any froth from the surface. Cook, stirring, for 25-30 minutes or until the jam jells when tested (see note).
  • Spoon the hot jam mixture into clean, dry jars. Seal and invert for 2 minutes. Turn upright and set aside to cool.
Alison Adams

Alison Adams

Follow