Rhubarb jam

(Lisa Barber)

Jams are easy to make, and give you a great sense of satisfaction as you do so. They make lovely gifts for friends, too – there is something so nice about being given something home-made and it is also a good way to eat some of your favourite fruits when they are no longer in season.

Makes about three small parfait jars

450g/141/2oz rhubarb
450g/141/2oz caster sugar
The rind of one lemon

Wash the rhubarb and remove any stringy bits. Pat dry and weigh the remainder, as it is important to have equal quantities of sugar to fruit when making jams.

Slice the fruit into one-inch pieces and place in a preserving pot or heavy-based saucepan and cover with the sugar. Place over a gentle heat, stir continuously to prevent burning and, when the sugar has melted completely, stir in the lemon rind and turn up the heat.

Boil the jam for 10 minutes, then remove the pot from the heat. Sterilise your jars by putting them in boiling water for 10 minutes, then spoon the warm rhubarb into each jar. Seal with lids.

Allow the jars to cool in a draft-free space and remember that once the seal has been broken the jam must be stored in the fridge.