The Garden Community for Garden Lovers

Rhubarb Jam !!


I thought that this year I would try and steer clear of rhubarb crumble for the sake of my waistline. So I thought why not try making rhubarb jam. I found the simplist recipe i could, not really expesting it to be much good. It is gorgeous ! I am a marmalade on toast girl for breakfast but this morning I had the new jam. Definitely worth making and very easy.

More blog posts by pottingmad

Previous post: A new electric heater in my greenhouse !



Is it like a marmalade PM? and are you going to share the recipe with us?

25 Apr, 2010


I am the only person in my house that loves Rhurbarb. I'd eat it any which way. Has a lot of health benefits to.

25 Apr, 2010


good move !

25 Apr, 2010


Yummy! I love rhubarb but it is so expensive in the supermarkets which I don't understand. I grew some in a bucket with a hole in the bottom once as I couldn't spare any garden as we only have a small plot as I know it spreads rapidly. It obviously didn't like it's confined space as it withered and died! Enjoy your lovely jam Pottingmad

25 Apr, 2010


Fantastic recipe for the waist line
Raspberry Sugar Free Jelly and stewed Rhubarb...yum...yum

I split my Rhubarb plant last year and put into pots, did not get much from them, but I am hoping that they do better this year...they are looking good, so that is always a good sign....I may put them back in the garden somewhere if I feel they not doing too good.

25 Apr, 2010


Hmm isnt that a bit like steering clear of chocolate by eating toffee? lol. I love rhubarb jam but then there is rhubarb pie - or crumble - or with icecream. Cant wait for mine to bulk up.

25 Apr, 2010


Sorry, forgot to give you the recipe.
1.5lb rhubarb
1 lb sugar
Juice of 1 large lemon
Ground ginger.
Chop the rhubarb into 1/2" chunks and put in a large bowl, add sugar and lemon juice. Cover and soak overnight. The next day put in a large saucepan with a sprinkling of ground ginger and bring to the boil. Turn down the heat a little but keep it gently boiling until it thickens, adding a knob of butter to stop scum forming. Add to warm jars and seal with wax disc and plastic top, as usual. Enjoy.

25 Apr, 2010

Add a comment

Featured on

Members who like this blog

  • Gardening with friends since
    9 Aug, 2009

  • Gardening with friends since
    14 Mar, 2010