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Jane Smith's rhubarb jam will be devoured before the new year—we promise.
RECIPE & 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.
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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.
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