Spring Rhubarb Jam Recipe

Stocks & Basics —
ESSE made Rhubarb Jam


  • 700g trimmed rhubarb, cut up into chunks
  • Grated rind & juice of 2 oranges
  • 700g granulated sugar


  1. Place 3 clean jam jars at the back of your ESSE.
  2. Put the rhubarb, orange zest and juice into a pan with the sugar.  Gently bring to the boil, stirring for about 15 minutes until thick.
  3. You can test if it’s at setting point by putting a teaspoon on a plate in the fridge.  If it sets and forms a skin as it cools you’ll know it’s done. Boil again for a little longer if it doesn’t set.
  4. Put into your warmed jam jars.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and ESSE Cookery School.

Share — Twitter IconFacebook IconPinterest IconInstagram Icon