- 600 g rhubarb, washed and cut into 1cm pieces
- 1 3⁄4 cups caster sugar
- 1 lemon rind
- 2 cinnamon sticks
Directions See How It's Made
- Place rhubarb in saucepan over med - high heat. Allow liquid to come out of the rhubarb before adding lemon rind (2cm strip), sugar and cinnamon.
- Simmer for 20 -25 minutes until thick and syrupy. Stir occasionally.
- Pour jam into sterilised jars, refrigerate until ready to serve.