Early Rhubarb Jam
Saharan dust clouds aside we’re in the midst of perfect spring days here in London. Heavy dew and light mists of the early morning giving way to sunny skies and the lightest of breezes. I must admit to having gone a bit Fotherington-Thomas yesterday, skipping around the plot photographing pear blossom and recording the birdsong. It’s the perfect gardening weather. I should tell you that I’m only able to indulge in this because I’ve got Derek doing the digging and he’ll be handing the spade back next week when he returns to work.
I’ve have also finally got enough forced rhubarb to make jam. This has felt like months in the planning but the variety is Victoria which normally arrives late in the season so no surprise. Anyway I’ve now picked two and half kilos and made two batches. The recipe I followed was from The River Cottage Preserves Handbook by Pam Corbin. Roughly speaking it’s one kilo of rhubarb trimmed, chopped and layered up with jam sugar overnight. Heated gently until the sugar melts and then boiled for five or so minutes and poured into sterilised jars.
The full recipe is here and I can report that it’s straightforward, works and most importantly tastes delicious. I went for the stem ginger option. The other nice thing about using forced fruit with this is that the colour, a deep rosy pink, is beautiful. I’m now on the look out for a new preserving project and am thinking vegetables so if you’ve any thoughts let me know.