First time makin' jam? Don't worry, chef and SBS in-season columnist Tama Carey breaks it all down.






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  • 1 bunch rhubarb
  • 100 g caster sugar
  • 1 tsp rosemary leaves
  • 1 bay leaf
  • 3 pieces lemon peel

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 30 minutes

Cut the rhubarb into 1 cm slices, wash, drain and then place in a bowl with the sugar, herbs and lemon peel. Give it a good stir with a spoon to completely coat the rhubarb. Set aside for 30 minutes.

Preheat the oven to 170°C. Place the rhubarb in a baking dish. Cover the dish with foil and cook for 20 minutes.

Transfer the rhubarb to a small saucepan. Strain off 60 ml of the cooking liquid through a fine strainer and set aside. Pour the remaining cooking liquid into the pan with the rhubarb and cook over medium heat, stirring occasionally, for 2 minutes until the rhubarb breaks down. Very carefully remove the lemon peel and bay leaf without burning yourself and discard. Set aside the rhubarb jam.


Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.