This tart rhubarb jam is perfect with scones or biscuits, and even better tucked inside a jam tart or rhubarb fool.
Around mid-spring at the market, the sight I anticipate most is that of the first rhubarb, a sure sign that the bitter cold has finally gone and warmer days are on their way, bringing with them a new season of growing.
As such, my first preserving project in the spring is usually this simple rhubarb jam, followed by a few of my favorite variations, which are included at the bottom of the recipe.
I find that this tart jam pairs quite well with scones and biscuits, although I also tend to do a fair amount of baking with it. This lovely pink spread makes a great spring gift as well!
Do you have a favorite bit of produce that marks the start of spring for you? Have you tried our Strawberry Rhubarb Jam? We dare you not to love it!