Recipe: Yorkshire Forced Rhubarb and Hibiscus Jam

by James Fryer

Yorkshire forced rhubarb arrives in the dank early weeks of January as a beacon of colour and flavour in an otherwise difficult time for British produce. Grown in forcing tents in the Rhubarb Triangle of West Yorkshire, its provenance is almost as mystical as its appearance, in full technicolour, in the wintry gloom. This jam is, like the fruit itself, delicious and subtle.

1.5kg rhubarb
150ml orange juice
1.35kg caster sugar
10g dried hibiscus

Roughly chop the rhubarb, discarding the ends, and combine with the orange juice and sugar in a large bowl. Wrap the hibiscus in a muslin bag and add to the rhubarb, then leave to macerate overnight in the fridge.

The next day transfer to a large heavy-based saucepan and simmer for an hour or so, removing the hibiscus after about 30 minutes. When the jam reaches 105°C, remove from the heat and allow to cool slightly before storing in sterilised jam jars.

Excerpted from The Quality Chop House Cookbook