Sharon's Original Rhubarb and Lychee Jam

6 days ago
1 min read

A uniquely summery jam that pairs tart rhubarb with sweet, fragrant lychee — finished with a splash of gin for a subtle botanical depth. This is an original recipe from Sharon, created for The No Fuss Gourmet.

Ingredients

230g lychees (1 tin, drained) 450g granulated sugar 2 tbsp lemon juice (and grated rind if you like it) 2 tbsp gin (a straightforward pub gin like Gordon's or Beefeater)

Preparation: Sterilising Your Jars

Use hot water to sterilise your jars before you begin. Set them aside to cool while you cook the jam.

Method

1. Chop the rhubarb and the lychees. 2. Add the fruit, sugar, lemon juice and gin to a bowl. 3. Leave overnight in the fridge (or microwave) to start breaking down. 4. In a deep pan, cook on a medium heat until the fruits break down and the sugar is fully integrated. 5. Stir the mixture to make sure it doesn't stick to the bottom of the pan.

Cook time: approximately 15 minutes.

Testing the Jam

You are testing the consistency. Your jam is ready when it doesn't run on a plate. Use a spoonful to test if the jam is ready or if you need more time.

6. Pour into your sterilised (and cold) jars.

An original recipe by Sharon for thenofussgourmet.com