Annie Bell's Oven-baked Rhubarb Jam
Over a year ago
2,963 views
Ingredients
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
This gorgeous jam will give your morning toast a tart twist
Method
-
1
Preheat the oven to 200C/180C fan/gas 6. Cut the rhubarb into 1cm lengths. Toss the rhubarb and sugar in a bowl, then pile it into a baking dish (about 25cm sq x 5cm deep or equivalent), packing it in evenly.
Cover with foil and bake for 40 minutes. Give it a gentle stir, taking up all the sugar on the bottom, and cook uncovered for another 20 minutes, stirring again after 10 minutes. Transfer the mixture to a hot sterilised jar (or use smaller jars), cover and leave to cool before sealing.
Similar Recipes
View all similar
Comments (0)