Rhubarb, Lychee & Gin Jam
Leave the fruit and sugar to macerate overnight for the best results — it draws out the juices and gives a glossier jam.
Red
🥡🥡🥡
Rhubarb, chopped (approx 500g)
230g tin of lychees, drained and chopped
450g granulated sugar
2 tbsp lemon juice (plus grated lemon rind, if you like)
2 tbsp gin (Gordon's or Beefeater works perfectly)
1. Chop the rhubarb and the drained lychees into small, even pieces.
2. Add the rhubarb, lychees, sugar, lemon juice and gin to a large bowl. Stir well to combine.
3. Cover and leave in the fridge overnight to macerate. If you're short on time, a few minutes in the microwave will kick-start the same process.
4. Tip everything into a deep, heavy-bottomed pan. Cook over medium heat, stirring regularly.
5. Simmer for around 15 minutes, until the rhubarb has broken down and the sugar is fully dissolved into a glossy jam.
6. Test on a cold plate — it's ready when it holds its shape and doesn't run.
7. Pour into sterilised jars while still hot, seal, and leave to cool completely.
