Roughly cut the rhubarb and add to a pot, add the water, the lemon juice and the sprig of rosemary. Let simmer until the rhubarb falls apart.
Add the jam sugar and bring everything to a boil, let it boil for a few minutes then test the thickness of the jam. Best is to put a small plate in the fridge when you start making the jam, when it’s time to test the thickness of the jam you can take the plate out of the fridge.
Pour a little drop of jam on the plate, i twill thicken within a few seconds. When it’s thick enough take the pot of the heat and take out the rosemary, when it’s not thick enough you can always boil the jam a little longer or add some jam sugar.
Pour the jam into a large mason jar, when closed turn the jar upside down and let the jam cool this way. This will vacuum your jar.
Ingredients
Directions
Roughly cut the rhubarb and add to a pot, add the water, the lemon juice and the sprig of rosemary. Let simmer until the rhubarb falls apart.
Add the jam sugar and bring everything to a boil, let it boil for a few minutes then test the thickness of the jam. Best is to put a small plate in the fridge when you start making the jam, when it’s time to test the thickness of the jam you can take the plate out of the fridge.
Pour a little drop of jam on the plate, i twill thicken within a few seconds. When it’s thick enough take the pot of the heat and take out the rosemary, when it’s not thick enough you can always boil the jam a little longer or add some jam sugar.
Pour the jam into a large mason jar, when closed turn the jar upside down and let the jam cool this way. This will vacuum your jar.
Very enjoyable on toast or with yoghurt, but you could also use this jam in pies.