So glad you like the jam Barb, not heard of Blue Ribbon but sounds good to me:-) The jam will last without water bathing but I understand that many in the US prefer to make jam using the water bathing method:-)

I made this jam last year in the US. Now a favorite with friends and family. Should be a blue ribbon winner, so thanks for the recipe. I water bathed for ten minutes. Lasted nicely all winter until I opened the last jar. Just in time to make new batch with this years rhubarb.

Hi Jenny, because I used forced rhubarb the chunky bits are simply camouflaged by the vibrant pink colour. Look closely at the scone photo and you’ll see the bits are all there. Good luck with the competition:-)

Hi Macario, this recipe is shelf stable but I know nothing about water bathing as it’s not something we do to jam in the UK. You would need to refer to the manufacturer of your jars for instructions I’m lead to believe.

Yes, it’s best to to avoid the sugar catching and burning on the bottom of the pan. Sorry I usually say, have added this now!

Thank you Jeanie, I think this jam is rather special too:-)

I made this for the first time the other day and it is delicious! It smells so good when you’re making it and tastes absolutely lovely! I’ll definitely make it again!

Hi Jane, I don’t use pectin in any of my jam recipes. I use lemon juice in recipes where the fruit is low pectin which aids the gel formation.

how much pectin — not included.

Great Liv, you’ll probably want to store the one with half the sugar in the fridge as I don’t think it will have the keeping quality of the higher sugar one.

Hi!

I made this jam today – I prefer a more tart jam so for my second batch I doubled the rhubarb & gin etc but kept the sugar the same. The sweet jam will be perfect in a cake and the sharper one will be great on scones 🙂

Hi Oni, I’m afraid I know nothing about water bathing as it’s not something we do in Europe so I would treat it like any other jam that you would water bath. This jam is shelf stable and jam has been known to still be safe 20 yrs after it was made but is best eaten in the first year. I’m not really a drinker but rum would be totally wrong in this jam, perhaps vodka would work as I think it’s more akin to gin? But the gin works so beautifully, I’d try and borrow a splash from friend or neighbour.

Yes, you can use frozen fruit in any jam recipe:-)

Fab, yes, I imagine tonight’s batch will be slightly less lemony.

In reply to Camilla.

Thanks, Camilla! I’m doing this with the batch I’m making tonight. It will be interesting to see if there’s any difference from the batch I made with lemon zest.

Roberta

Hi Roberta, my bad, I’ve updated the instructions to make it clearer. The half lemon skin is what you have after juicing and goes into the pan to add pectin and is then removed before potting up.

Thanks again for the terrific recipe!

Hi Carol, it is out of my realm of experience but I would give it a go, perhaps add some more rhubarb to balance the flavour?

So glad you like the recipe Lizz and strawberry gin sounds fab but you probably wouldn’t get the “clean and fresh” flavour experience. And yes keep doing the plate test until you get a crinkle if you didn’t find the jam thick enough, the timing is just a guide and starting point as all fruit has differing amounts of moisture in it.

Well I am impressed. I have a rhubarb plant in my garden and I’m always trying to find something else to make with it other than crumbles, thought I would give this a try and I was not disappointed!
My rhubarb is mainly green not much red and the gin I used was strawberry as that’s all I had. But delicious!
I shall be making this again possibly with a less sweet gin and cooking it a little longer so it’s thicker.
Thanks x

Hi Lara, so glad you like the recipe! Yes increasing the quantity would increase the cooking time. I’ve never encountered floating fruit in any of my jams so I don’t think the longer cooking time made any difference to that.

I tripled the recipe as I had a ton of rhubarb. Didn’t add the vanilla as I had no pods. The 8 mins rolling boil wasn’t enough time to thicken but an extra 30 mins simmering did the trick! What a tasty jam and I love how pectin isn’t required for thickening. The extra cooking time makes for a very uniform texture. No floating fruit! Will definetly make again.

Hi Wendy, have you made it and yours is?

Fab Kim! Did you make my Rhubarb & Strawberry Jam too then?

I was given some home grown rhubarb, I had him in the cupboard and strawberries from last year’s crop in the freezer. I followed your instructions, choosing to leave the fruit and sugar etc overnight. I did the same with the gin recipe and used a rose and pomegranate flavoured one.
The boil times were perfect. I now have 5 jars of delicious jam.

Thank you Chandice, so glad you like it:-)

This is so delicious and easy to make even with nonalcoholic drink like I have. Thanks!

Yay, so glad you like the jam, it’s one of my favourites:-) Here’s to more jam making success, do check out my other recipes!

I am a first time jam maker and I’m really pleased I found your recipe! I ended up using vanilla essence as that is all I had at home, but I was really pleased with the result! Making more now to give as gifts!
I’m inclined to try a less sweet version but I don’t know whether reducing the sugar would impact on the viscosity so I’ll probably stick to your tried and tested recipe as it’s very delicious

Fab Gulten, so glad you like it, it was a big hit at our royal street party:-)

I made this jam with my rhubarb from the garden, used elder flower gin and it’s the best jam ever!! I like damson jam but this one tops it, Colour is not pink of course because of the homegrown rhubarb, I don’t care because it’sdelicious! Thank you for the recipe.

Excellent Heather, so glad you like it! Very happy that it’s inspired you to make more of my jams:-) Will pop over to instagram to see!

Thanks Kate, no the gin seems to almost cleanse the flavour and add to the tartness of the rhubarb and with the sweetness of the sugar it’s just a fab combination:-)

Fabulous Heidi, so jealous of your allotment:-)

I have made rhubarb gin but never thought of rhubarb and gin jam. Off to the allotment to pick some rhubarb!!

Thanks Emma, yes home grown will be a different colour but I have a feeling the gin might brighten it a wee bit but it’s the taste that matters most isn’t it:-)

Thanks Sisley, I do hope you get to make it:-)

Thanks Johanna, I actually bought it reduce the previous evening so needed to get my skates on the next day to use it up. Found some more bargain rhubarb this afternoon so think I’ll just stew that for dessert tonight;-)

The colour on this is amazing, but you’re right my home grown rhubarb isn’t very pink at all – I expect I will get a murky green jam but that’s fine by me as the flavours of this are fab!

I’ve been given so much rhubarb and this is the perfect thing to make with it.
I bet it tastes amazing