Rhubarb And Rosemary Jam
This recipe for Rhubarb Rosemary Jam strikes the perfect balance between sweet and tangy flavors, with a subtle hint of aromatic rosemary and a refreshing touch of zesty lemon. The addition of ginger cordial adds a unique dimension to this homemade jam, making it a delightful spread to enjoy on toast, scones, or paired with your favorite cheeses. Follow these simple steps to create a flavorful jam that will elevate your breakfast or afternoon tea experience.
— Constant Cookbook
Ingredients
- 1 Kg Rhubarb
- 1 Kg Jam sugar
- 1/2 Lemon
- 2-3 Sprigs fresh Rosemary
- 1 splash of Ginger Cordial I used bottlegreen Ginger and lemongrass (optional)
Instructions
- Cut the Rhubarb into chunks and put on a low heat with the sugar.
- When the sugar has dissolved turn up the heat and add the rosemary, juice of half a lemon and a good splash of ginger cordial.
- When the sugar has dissolved turn up the heat and
- Boil for about 15 mins until it has reached setting point (about 110c or test by putting a saucer in the freezer and dipping a bit of the mix onto the plate. If after 2 mins the top has wrinkles after prodding then it is ready, if not keep cooking.
- Allow to cool for 15 mins then pour into sterilized jars
Yield
Makes 3 jars
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