Ingredients
- 1lb/450g rhubarb, trimmed and cut into 1in/2.5cm pieces
- 1 lemon, grated rind and juice
- 1lb/450g sugar with pectin
- 1½ tsp ground cinnamon
Method
- Put all ingredients into a large heatproof bowl. Cover and cook on HIGH (100%) for 4-5 minutes, stirring occasionally, until sugar starts to dissolve.
- Uncover and cook for a further period until setting point is reached, stirring occasionally.
- Allow to cool slightly and spoon into prepared jars. Seal and label. Store in the fridge for up to 3 months.
Notes
Total cals 1840. Use sugar with pectin. Store in the fridge for up to 3 months. Cook on HIGH (100%) for 4-5 minutes, stirring occasionally, until sugar starts to dissolve. Then uncover and cook for a further period until setting point is reached, stirring occasionally. Allow to cool slightly before spooning into prepared jars.