A lovely friend has given me some Rhubarb from her allotment. Ordinarily I would freeze a batch but since we currently are freezerless that isn’t an option. For tea we are having baked potatoes. I feel inspired to make use of the hot oven and make my Rhubarb jam using the oven method. Here is the recipe.
Rhubarb
Half the weight of Rhubarb in sugar ( I used demera caster sugar)
Place in an oven proof dish with a lid in oven on hot for 20 mins
Then remove lid, stir and replace in oven till thickened.
I am considering adding a couple of flower essences to the finished product to make an extra happy Rhubarb jam. I haven’t decided yet which ones, I shall have to consult my chart.
Pot up and enjoy warm on toast or scones or crumpets or….