Rhubarb and Angelica Jam is a traditional British recipe for a classic jam (jelly) made from a combination of rhubarb and angelica stalks. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Angelica Jam.
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Ingredients:
1kg rhubarb stalks
500g young angelica stalks
1kg sugar
250ml water
Method:
Peel and chop the rhubarb and angelica stalks and soak in cold water. Add the sugar and water in a stainless steel pan, bring slowly to the boil and stir to dissolve the sugar.
Allow to boil for a minute then add the angelica and rhubarb. Simmer for at least an hour (or until the jam is fairly thick) then ladle into warmed, sterilized, jars. Seal and store.
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