Easy Rhubarb Jam

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m


  • 600g Rhubarb cut finely
  • 200g Caster Sugar
  • 200g Brown Sugar
  • 1 Lemon (juice)


Step 1

In a bowl, mix the rhubarb with the lemon juice and the sugar , cover and leave overnight.

Step 2

The next day pour the mix in a pan, bring to boil and then let cook for 30 minutes.

Step 3

Transfer the jam in sterilised jars, close and turn them upside down so they get sealed properly. Makes 2 jars.

DID YOU KNOW? You can keep opened homemade jam in the fridge for up to 1 month. Unopened and properly airtight sealed jam should be consumed within a year.

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