Rhubarb and Gin Jam - Got Rhubarb? Add a Twist with Gin and Elevate Your Jam Game!

Rhubarb season is here, which means it's also hunting season for my elderly neighbour as she turns pro stalker and there'll be no avoiding her rhubarb harvest generosity. There's no escaping it, even when she can't catch me on the driveway, I'll find a seemingly endless supply of vibrantly coloured rhubarb hanging on my front door. While I love rhubarb, there’s only so much I can consume at once and it really forces you to think about how to use it, so it doesn't end up languishing in the freezer in hope of one day making it in to a crumble.

Thankfully, I’ve found this cracker of a solution to this seasonal abundance with my rhubarb and gin jam recipe! It's perfect slathered thickly in a classic Victoria sponge or greedily heaped on a scone ... Not wishing to start that age old scone argument, but I'm a firm cream first, then jam kind of girl ... a bold confession, sorry Cornwall!

Anyway, back to the jam ... Not only does gin enhance and compliment the flavours of rhubarb with it's botanical notes, but it also transforms a simple recipe into something truly special and it'll add a touch of sophistication to your morning slice of toast.

Rhubarb & Gin Jam - The Recipe

Ingredients:

• 500g rhubarb, chopped into small pieces

• 350g granulated sugar

• Juice of 1 lemon

• 2-3 tablespoons gin (adjust to taste)

  
  

Method:

1. Prepare the Rhubarb: Wash and chop the rhubarb into 1-inch pieces. Combine them in a bowl with sugar and lemon juice. Let this mixture sit for about an hour to help release the rhubarb juices.

   
   

2. Cook the Mixture: Pour the mixture into a saucepan over medium heat. Stir regularly until the sugar dissolves completely and the rhubarb softens.

   
   

3. Simmer: Bring the mixture to a gentle boil and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking. To check the consistency, place a spoonful on a cold plate. If it sets, you’re ready for the next step.

   
   

4. Add the Gin: Remove the pan from the heat and stir in the gin, starting with 2 tablespoons. Taste and add more if desired.

   
   

5. Jar Up: Spoon the hot jam into sterilized jars, seal them tightly, and let them cool at room temperature. Once cooled, store in the refrigerator for up to a month — if you don’t finish it beforehand!

   
   

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