Makes 1kg
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700g rhubarb, chopped
2 tbsp lemon juice
600g jam sugar
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Cover the rhubarb and lemon juice in boiling water in a large saucepan and bring to the boil. Simmer for 25-30 mins, until the fruit is softened. Drain the rhubarb retaining about 50ml of the cooking liquid.
Transfer the rhubarb into a food processor and blend until the fruit is a smooth paste. Return the puree to the saucepan and mix in the sugar, lemon juice and reserved cooking water. Place on the heat and simmer for 20-25 mins until thick. Allow to cool slightly, then fill sterilised jars with the mixture. The jars of paste should be kept in a cool, dark place and opened within three months. Once open, store in the fridge and use within two weeks.
