Rhubarb quick jam

Introducing you to quick jam! This recipe is great if you have a glutton of rhubarb and can be tailored to your particular taste. If you like it sweeter, add more sugar, if you like a little more bite then less sugar – it really is a simple as that. I’m calling it quick jam because the recipe looks like that of a jam, but it takes less the effort. You just boil it up, put it in a bowl or container and use it as you see fit. It’s great with porridge in the morning, on toast, with ice cream, scones or you can sandwich it in between two sponge cakes. The choice is yours.

Two part rhubarb
One part sugar (any kind)
Splash of water
Juice of one orange (optional)


1. Cut all of the rhubarb in to small chunks and place into a deep, wide pan. Add a splash of water and the sugar. If you use 500g of rhubarb, you’ll need around 250g of sugar. But this really is down to your preference as to how sweet you want it.

2. Quickly bring the mixture to the boil, stirring regularly and then reduce the heat to simmering. You want to simmer the mixture until everything is cooked down into a mush.

3. If you want to add a twist, squeeze the juice out of an orange and incorporate this into the mixture.

4. Taste as you go, and leave to cool.

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