1 kg (2 1/4 lb) Siúcra Sure-Set jam Sugar
1 kg (2 1/4 lb) Rhubarb prepared, fresh or frozen
Juice of 1 lemon or 1 orange, if liked
If using fresh rhubarb, wash trim, and weigh (if using frozen, just weigh). Then cut into very small pieces, no more than 0.5 cm (above 1/4 inch) and place in a large saucepan.
Add the lemon or orange juice if being used, then add the Sure-Set and heat while stirring to dissolved, bring to the boil and boil vigorously for 4 minutes. (See 'Adding Sure-Set' for details on boiling and timing).
N.B. If lemon or orange juice is not being used, add the Sure-Set to the cut up rhubarb and allow to stand until some of the juice is extracted, before heating and boiling for 4 minutes. Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).
Note: If you prefer a more traditional softer fruit jam see method for Rhubarb and Ginger jam and omit ginger if you wish.
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
Time for citrus
Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.
Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.
Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.
Cheesecakes of every kind
How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.