Sign up to our mailing list for the best stories delivered to your inbox.
A jar of this jam is a lovely homemade Christmas gift for friends or family.
WORDS & PHOTOGRAPHY JANE SMITH
RHUBARB JAM
Makes around 1.5L of jam
1kg rhubarb, trimmed and chopped into 2–3cm pieces
100ml lemon juice
700g jam setting sugar
1. Put the rhubarb and lemon juice in a large mixing bowl. Add the sugar and mix with the fruit to combine. Cover the bowl and leave in a cool place for a few hours or overnight.
2. Meanwhile, if you don’t have a sugar thermometer, put a small plate in the freezer for testing your jam. Ensure you have enough sterilised jars and lids and place them in a low oven to keep warm until the jam is ready.
3. Pour the rhubarb mixture into a large, heavy-based saucepan, scraping in all of the sugary syrup from the bottom of the bowl. Bring to the boil, stirring regularly until the sugar has completely dissolved.
4. Reduce heat so the mixture is bubbling steadily for 6–8 minutes, stirring and observing constantly. The rhubarb will collapse and the mixture will thicken.
5. Test the jam with a sugar thermometer. When it reaches the setting point of 104°C take it off the heat immediately. If you do not have a sugar thermometer, place a teaspoon of jam on the chilled plate. The jam should have a gel-like consistency. If the jam is still runny, continue to cook carefully for another 2–3 minutes, checking regularly.
6. Pour jam into the warm sterilised jars and seal immediately. Store in a cool, dry place for up to a year. Once opened, keep in the fridge and use within 2–3 months.
Visit The Shady Baker website or find Jane on Instagram.
Subscribe to Graziher and never miss an issue of your favourite magazine! Already a subscriber? You can gift a subscription to someone special in your life.
To hear more extraordinary stories about women living in rural and regional Australia, listen to our podcast Life on the Land on Apple Podcasts, Spotify and all major podcast platforms.
The Shady Baker chats to Graziher’s Life on the Land podcast about her life on a sheep station east of Broken Hill and her love of cooking for her family.
Kids, boots and four-legged friends… Graziher readers give us a glimpse into their world, one photograph at a time.
Tasmanian artist Selena de Carvalho’s Elsewhere Sauna has become a sacred ritual for many in Tasmania.
The lingerie designer shares the sales strategies that have taken her label from Deniliquin to the farthest reaches of the country.
This week, a primary school teacher balances her full time job and life on the land during harvest.
In the first of a regular column for Graziher, the Garden Curator, Colleen Southwell, shares her history of creating a garden full of meaning and joy.
