Pear and rhubarb jam

Name: Pear and rhubarb jam recipe
Yield: 5 cups
Ingredients: 500g white sugar; 700g trimmed rhubarb (from 2 large bunches), cut into 5cm lengths; Finely grated zest of 1 lemon; 1 cinnamon quill; 2 star anise; 3 whole cloves; 600g pear

Rate now

5 cups

Jump to recipe

by Jo Barrett

Aug 08, 2023

“The texture of the cooked pears and sharpness of the rhubarb make this more than just a jam. It can be served with a cheeseboard, used to sandwich a sponge cake, spooned on top of natural yoghurt or spread on toast. I like it when a preserve can be used across lots of recipes. One little jar can lead to the ultimate creativity.” – Jo Barrett

500g white sugar
700g trimmed rhubarb (from 2 large bunches), cut into 5cm lengths
Finely grated zest of 1 lemon
1 cinnamon quill
2 star anise
3 whole cloves
3 (600g) pears (firm to just ripe), peeled, cut into 1cm cubes (seeds left in)

Method

1.

Place sugar and ¼ cup (60ml) water in a large saucepan over low heat. Stir until sugar has dissolved. Add rhubarb, zest and spices. Increase heat slightly to a simmer and cook, stirring only 2-3 times, for 20 minutes or until rhubarb begins to break apart and thicken slightly.
2.

Carefully stir in the pear. Cook, stirring occasionally and gently to preserve shape of pear and stop jam from catching on base, for 15 minutes, until jam looks thick and generously coats the back of a spoon.
3.

Remove pan from heat. Stand for 5 minutes to cool slightly before dividing among sterilised jars. Seal lids, then cool completely at room temperature. Once opened, store in fridge for up to 2 weeks.