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Rhubarb & Gin Jam Recipe

I’ve recently fallen in love with rhubarb (something my younger self would never have believed) and all because we are lucky enough to have it growing in the garden. Rhubarb is so versatile and when it’s in season it can definitely tantalise the tastebuds. With an abundance of rhubarb facing me I just had to try making jam, with a little tipple of course!

With only 4 ingredients needed its such an easy to follow recipe.

Rhubarb & Gin Jam Recipe

Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 40 minutes

Equipment

  • 1 maslin pan or deep saucepan – you will want a really deep pan to make the jam in
  • 1 spatula
  • 1 potato peeler to peel the lemon
  • 2 saucers or small plates to test when the jam is at setting point
  • 3 medium jam jars

Ingredients
  

  • 600 g fresh rhubarb stalks washed and cut into 2cm slices
  • 600 g granulated sugar
  • 1 fresh unwaxed lemon we are using the lemon peel and the juice
  • 2 tbsp gin you can use any flavour gin you prefer

Instructions
 

  • Trim the ends off the rhubarb stalks (you do not use the leaves). Wash the rhubarb stalks under cold running water and cut into 2 cm (approx) pieces.
  • Put the rhubarb into a large bowl and cover with the sugar. Cover the bowl with cling film or a lid and leave for around 4 hours (you can leave it over night). The majority of the sugar will dissolve and the sugar will bring out the rhubarb juice. (Its amazing to see how this works.)
  • Put 2 saucers in the freezer, we will use these later to check if the jam has reached setting point.
  • Wash the lemon, peel the lemon so we end up with strips of rind and set aside. Juice the lemon ensuring no pips are left.
  • After 4 hours your sugar should have disappeared and you should have liquid in the bowl. Tip it all into your maslin pan/ deep saucepan scraping down any liquid and any leftover sugar.
    Add the lemon peel, lemon juice and gin and give it a good stir so its all combined. Tip: count how many lemon peel slices you add in as we will need to take these out when the jam is cooked.
  • Turn the hob onto a low heat and stir. Keep stirring every few minutes until all of the sugar has dissolved, this will take about 5 minutes.
  • Sterilse your jam jars: I wash mine in hot soapy water, then rinse clean and put them on a baking tray. Put them in the oven on 100 degrees fan oven for 10 minutes. After 10 minutes leave them in the oven until the jam is ready; we want them warm for the jam.
    Wash and dry the lids for when the jam is ready.
  • When all the sugar has dissolved turn up the heat to medium-high, stirring every few minutes to stop it sticking. Note: this jam can 'spit' when it gets really hot so be careful.
  • As the rhubarb cooks you will see the colour change and the rhubarb goes 'mushy'. The colour of the jam will change to a deep pink and will be thicker in consistency when its ready.
    Keep stirring every few minutes to stop it catching on the bottom of the pan. This process can take around 30 minutes to reach setting point.
  • When the jam is thicker in consistency, turn the heat down low. Take a saucer out of the freezer and add a teaspoon of jam to it (being careful not to burn yourself), then put it in the fridge for about 30 seconds.
    After 30 seconds, take the saucer out of the fridge and push your finger slowly through the jam. You are looking for it to 'wrinkle'. If you get a wrinkle on the top of the jam it is ready.
  • If the jam isn't ready turn the heat up high and stir for 5 minutes and repeat this process until you get a 'wrinkle'.
  • When the jam is ready turn off the heat. Using a fork or pair of tongs remove the lemon peel (you can discard the lemon peel).
    Transfer the jam into the sterilsed jam jars. The easiest way for me is to tip the jam into a jug and then pour into the jars.
    Seal immediately, whilst the jam is hot. I normally use a tea towel over the lid to screw it on tight as the jars and lids will become hot.
  • Store in a cool place for up to 4 months. Once opened store in the fridge

I’d love to know if you make this! Happy jam making xxx

I’ve recently fallen in love with rhubarb (something my younger self would never have believed) and all because we are lucky enough to have it growing in the garden. Rhubarb is so versatile and when it’s in season it can definitely tantalise the tastebuds. With an abundance of rhubarb facing me I just had to try making jam, with a little tipple of course!

With only 4 ingredients needed its such an easy to follow recipe.

Rhubarb & Gin Jam Recipe

Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 40 minutes

Equipment

  • 1 maslin pan or deep saucepan – you will want a really deep pan to make the jam in
  • 1 spatula
  • 1 potato peeler to peel the lemon
  • 2 saucers or small plates to test when the jam is at setting point
  • 3 medium jam jars

Ingredients
  

  • 600 g fresh rhubarb stalks washed and cut into 2cm slices
  • 600 g granulated sugar
  • 1 fresh unwaxed lemon we are using the lemon peel and the juice
  • 2 tbsp gin you can use any flavour gin you prefer

Instructions
 

  • Trim the ends off the rhubarb stalks (you do not use the leaves). Wash the rhubarb stalks under cold running water and cut into 2 cm (approx) pieces.
  • Put the rhubarb into a large bowl and cover with the sugar. Cover the bowl with cling film or a lid and leave for around 4 hours (you can leave it over night). The majority of the sugar will dissolve and the sugar will bring out the rhubarb juice. (Its amazing to see how this works.)
  • Put 2 saucers in the freezer, we will use these later to check if the jam has reached setting point.
  • Wash the lemon, peel the lemon so we end up with strips of rind and set aside. Juice the lemon ensuring no pips are left.
  • After 4 hours your sugar should have disappeared and you should have liquid in the bowl. Tip it all into your maslin pan/ deep saucepan scraping down any liquid and any leftover sugar.
    Add the lemon peel, lemon juice and gin and give it a good stir so its all combined. Tip: count how many lemon peel slices you add in as we will need to take these out when the jam is cooked.
  • Turn the hob onto a low heat and stir. Keep stirring every few minutes until all of the sugar has dissolved, this will take about 5 minutes.
  • Sterilse your jam jars: I wash mine in hot soapy water, then rinse clean and put them on a baking tray. Put them in the oven on 100 degrees fan oven for 10 minutes. After 10 minutes leave them in the oven until the jam is ready; we want them warm for the jam.
    Wash and dry the lids for when the jam is ready.
  • When all the sugar has dissolved turn up the heat to medium-high, stirring every few minutes to stop it sticking. Note: this jam can 'spit' when it gets really hot so be careful.
  • As the rhubarb cooks you will see the colour change and the rhubarb goes 'mushy'. The colour of the jam will change to a deep pink and will be thicker in consistency when its ready.
    Keep stirring every few minutes to stop it catching on the bottom of the pan. This process can take around 30 minutes to reach setting point.
  • When the jam is thicker in consistency, turn the heat down low. Take a saucer out of the freezer and add a teaspoon of jam to it (being careful not to burn yourself), then put it in the fridge for about 30 seconds.
    After 30 seconds, take the saucer out of the fridge and push your finger slowly through the jam. You are looking for it to 'wrinkle'. If you get a wrinkle on the top of the jam it is ready.
  • If the jam isn't ready turn the heat up high and stir for 5 minutes and repeat this process until you get a 'wrinkle'.
  • When the jam is ready turn off the heat. Using a fork or pair of tongs remove the lemon peel (you can discard the lemon peel).
    Transfer the jam into the sterilsed jam jars. The easiest way for me is to tip the jam into a jug and then pour into the jars.
    Seal immediately, whilst the jam is hot. I normally use a tea towel over the lid to screw it on tight as the jars and lids will become hot.
  • Store in a cool place for up to 4 months. Once opened store in the fridge

I’d love to know if you make this! Happy jam making xxx

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