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Rhubarb and pink grapefruit jam
By Skye Gyngell
Published: 28 January 2007
This jam is citrussy and sharp in flavour, which is why l like it so much. It's delicious in a Bakewell tart or with toasted sourdough and salty butter for breakfast.
Makes around 4 8oz (227g) jam jars
1kg/2lb rhubarb
3 pink grapefruit
1kg/2lb caster sugar
Carefully wash and pat dry the rhubarb. Cut roughly into 2cm (1in) lengths. Peel the zest from the pink grapefruit (a potato peeler is the easiest implement to use here) and chop finely. Slice the grapefruit itself into halves and squeeze out the juice.
Place the chopped rhubarb, pink grapefruit, zest and juice into a heavy-bottomed stainless-steel pan. Pour in the caster sugar, combine and allow to macerate for 20 minutes.
Next, place over a high heat and bring to a vigorous boil. Keep the heat high - the jam should bubble thickly. Stir it frequently to prevent it from catching and burning on the base of the pan. Splash off any foam that appears on the surface.
The best way to check if a jam has set is to place an empty plate in the fridge and leave it there to chill for about 20 minutes. When it's cold remove it and place small spoonfuls of jam on it. This allows the jam to cool quickly so you can then check its consistency. Ideally it should be runny but not too thick as to be cloying. For this jam, 20 minutes' cooking time should be sufficient.
Spoon the jam into four 8oz (227g) sterilised jam jars and leave them to cool completely. Then place them in the fridge until ready to use. We use this in a wonderful Bakewell tart but it's also perfect as it is - zingy and not too sweet.
