Make Kylee Newton's rhubarb jam
blueberries and lemon thyme mean this rhubarb jam packs an unexpected punch, making it a versatile take on the usual preserve.
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Cooking tools:
- Jam pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Slotted spoon
- Ladle
- Plate
- Mason jar
- Refrigerator
Ingredients
- 650g rhubarb (fresh or frozen)
- 150ml water
- 650g blueberries (fresh or frozen)
- 50ml lemon juice (about 1 lemon)
- 750g granulated sugar
- 2 tsp fresh lemon thyme leaves
- A pinch of sea salt
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