Rhubarb and Mint
Accompaniment Jam Preserves
900g/2lbs Rhubarb, washed and cut into 2.5cm/1inch lengths
6 Large Sprigs Fresh Mint, tied together
Lemon Juice (see method)
1. Prepare the jars (see notes below) and place a small plate or saucer in the
fridge to get very cold.
2. Meanwhile, place the rhubarb and water in a large wide saucepan. Bring
to the boil then reduce the heat, cover and simmer gently for 10 minutes or until it begins to
collapse, stirring from time to time.
Remove from the heat, strain through a jelly bag or several layers of muslin.
4. Measure the strained juice then place in a large saucepan together with
450g/1lb of granulated sugar for every 600ml/20fl.oz. Cook over a gentle heat,
stirring, until the sugar dissolves.
Add the bundle of mint together with 2 tablespoons of lemon juice for every
600ml/2pt. Bring to the boil and continue to boil for 20-30 minutes. Remove from the heat and test for a set (see notes below).
Remove the mint and pour into warm jars, cover and
label (see notes below).
see also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
for a set – Remove the pan of jam from
the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then
gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid.
in a cool dark place.