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Introduction
A deep amber coloured and fully flavoured rhubarb jam
A deep amber coloured and fully flavoured rhubarb jam
Ingredients
Serves: 1 jar
MetricCups
- 2 kilograms rhubarb
- 2 kilograms sugar
- 4⅖ pounds rhubarb
- 4⅖ pounds sugar
Method
My Grandmother's Rhubarb Jam is a community recipe submitted by asgrimur10 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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Tell us what you think
What 4 Others have said
- Posted by Annemct on 6th June 2017
Just made this, best rhubarb jam ever! Thank you. PS you do not discard the liquid - you put it with the rhubarb and sugar in the saucepan to cook.
- Posted by soniaboulden on 30th June 2014
What happens to the liquid that comes out over night? Is it discarded?
- Posted by kt37uk on 5th October 2013
My first attempt at rhubarb jam the proper way was disastrous. This recipe was so easy to follow and it turned out amazing. I cooked it for a short time in the morning and then again at night for about 4 days. I got about 4 large jars from this amount and stored them in the fridge rather than a cupboard. As the previous commenter said the kitchen smelt amazing for days. Jam tasted amazing and I'm hoping to try and make some more soon.
- Posted by jihussein on 5th June 2013
Made this jam and it came out wonderful, so easy and the kitchen smelt nice for days!
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