River Cottage Australia



Make your own delicious jam at home.


  • 750g rhubarb, chopped into 3cm pieces

  • 750g white sugar

  • Zest and juice of 1 orange

  • 20g jamsetta


  • 1.

    Put two small saucers into the freezer, you will use these later to test the setting point of your jam.

  • 2.

    Put three quarters of the rhubarb, sugar, orange zest and juice into a large heavy based pan and cook over a medium heat until all the sugar has dissolved.

  • 3.

    Bring to boil and cook over a medium-high heat for 20-30 minutes or until the jam reaches setting point. Remove any scum that rises to the surface with a large spoon as the jam cooks.

  • 4.

    Add the remaining jam to the pot, this will stay whole and give your jam a chunky appearance.

  • 5.

    To test the setting point, take a little of the jam and put onto a plate from the freezer, return the plate to the freezer for a couple of minutes. Take the plate out of the freezer, spoon the jam onto the plate and leave for 1 minute and push your finger through the jam, if it wrinkles you jam is ready to bottle.

  • 6.

    Remove the jam from the heat and allow to stand for 5 minutes.

  • 7.

    Pour into sterilised jars, seal and invert. Allow to cool. Makes 1.5 litres.

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