Forced Rhubarb Jam



All images ©Heather Wilkinson 2011-12

Filled with enthusiasm after my marmalade success, I decided to try my luck at making jam. I’m literally obsessed with Forced Rhubarb at the moment, and I really liked the idea of being able to still enjoy it after the season finishes. 

I opted for Pam ‘The Jam’ Corbin’s (River Cottage) recipe. According to Pam, this is supposed to be a soft jam, but that seemed open to interpretation. I mean, how soft is soft? To me, that seemed like crucial information for a novice jam-maker.

I followed the recipe to the letter and soaked my rhubarb in layers of sugar and orange juice overnight.  The following day, boiling the jam and setting it literally took less than 30 mins, although it might have been quicker if I hadn’t spent so much time fiddling about while trying to sterilise my jars. 

My finished jam was indeed soft, but so not much that it slides off your bread. And the taste, my goodness this stuff is heavenly! Add a generous spoonful on top of your morning porridge for a scrumptious start to the day. 

2 thoughts on “Forced Rhubarb Jam”

  1. There really is something about home made jam, isn’t there? I also like rhubarb and ginger, if you are looking for your next one to do with forced rhubarb (also good with the unforced sort later in the year)


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