Rhubarb and Mint Jam Recipe

Here is my recipe for Rhubarb and Mint Jam which I have adapted from my neighbours Rhubarb and Mint Jelly Recipe. As Rhubarb is low in pectin (which helps set the jam) you will need to add pectin. This is a natural ingredient derived from fruit (like apples) or use preserving sugar instead of granulated sugar. I used pectin in this recipe.


You will need a cooking thermometer and a large heavy pan (I used an old pressure cooker pan without the lid) as the mixture rises considerably as it boils. It's also helpful to have a metal ladle and a funnel.


This recipe makes approx 5 x 350g jars of jam (but this can vary). 

Place your clean jars and lids into the oven (Gas 150oC) on a baking tray lined with greaseproof paper before you start. This will sterilise the jars and also preheat them preventing them from breaking when you add the hot jam. The paper lining catches any spills saving on washing up.  


Ingredients

1 kg (2 and a quarter lb) Rhubarb

1.3kg (3lb) preserving sugar or granulated sugar

Large bunch fresh mint

30ml (2 tablespoons) finely chopped fresh mint (optional)

I x 13g sachet of Pectin
200ml boiled water 

1. Using a sharp knife, cut the rhubarb into chunks and place in a large, heavy pan. 

Add the water, cover the pan with a lid and cook until the rhubarb is soft.

2. Add the sugar, pectin and the bunch of mint to the pan (I tied mine to the handle so I could remove it easily). Bring to a soft boil, stirring until the sugar is dissolved. 

Once the sugar is dissolved rapid boil until the jam reaches setting point (105oC/220oF). Stir occasionally to prevent burning on the bottom of the pan but be VERY careful as the mixture can spit and burn you. Remove the mint.

3. Ladle into clean, sterilised jars filling the jars as close to the brim as possible to prevent air being trapped which can cause the jam to deteriorate. Seal the jars (use oven gloves to prevent burning). If you are adding the chopped mint, leave the jam to stand for a few minutes before stirring it in and bottling up. 

As the jars cool check that the lids are still tightly on. If they have been correctly sealed they should 'pop' when the lid is opened for eating. 

Label the jars when cold.
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Unfortunately after making this jam at the weekend I found out on Monday from my doctor that I am glucose intolerant. This means I now have to stop eating sugar in my diet as I am at risk of developing diabetes. 

I've started using a sugar alternative in my porridge in the mornings which can also be used for cooking and baking. I've read that it is suitable for jam making but doesn't have the same preservative effect as sugar so either the jam has to be stored in the fridge and eaten within 2 weeks or frozen. 
I shall give it a go next time I make a batch of jam and let you know how it turns out. I shall probably have to start making lots of other things myself as I didn't realise how many foods contain sugar like wholemeal bread and pasta sauce.