Rhubarb and Mint Preserve   Veg  CD ACC  

Vegetarian   Cold   Accompaniment   Jam   Preserves  Preserving

Ingredients
900g/2lbs Rhubarb, washed and cut into 2.5cm/1inch lengths
600ml/20fl.oz. Water
Sugar (see method)
6 Large Sprigs Fresh Mint, tied together
Lemon Juice (see method)

Instructions

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.

3. 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.

5.  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).

6.  Remove the mint and pour into warm jars, cover and label (see notes below).

Notes:    see also General preparations

Jars - 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.

Testing 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.

Filling 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.

Storage – Store in a cool dark place.  

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