The arrival of January brings with it mixed emotions for many. A new year, new ideas and pressure to create a new you. For us it means a return to a slower pace of life post Christmas and perhaps a little less indulgence.

Amongst the grey there is some relief with citrus season getting into full swing and forced rhubarb from the Yorkshire triangle. We visit our friends at Whitley’s Farm in Yorkshire to collect the beautiful pink spears which we make into jams, hot sauce, flamingo pink cakes and pickles. Grown in the dark in traditional rhubarb forcing sheds and often picked by candlelight to preserve it’s vivid pink hue with a sherbet like acidity forced rhubarb is one of our favourite ingredients.

Forced rhubarb jam

1kg forced rhubarb

800g raw cane sugar

1 lemon

Wash your rhubarb and trim off the poisonous green leaves. Trim the stubby ends off, keep these aside if they are in good condition and use the to infuse in vinegar. Slice the rhubarb into around 1cm pieces.

Place into a large pan, with a heavy base if you have it. Add the sugar, stir and leave overnight to allow the sugar to cure the rhubarb and release it’s juices.

The next day start cooking the fruit and sugar mix over a medium heat stirring often to dissolve the sugar and prevent it from sticking to the pan. Add the zest and juice of the lemon.

Once the sugar has dissolved turn up the heat slightly, now you are looking to achieve the set. If you have a jam thermometer or probe use it, you are looking for 104c. In the absence of these place a small plate in the freezer, when you think the jam is ready smear a small amount onto the plate and place it back in the freezer. A few minutes later drag your finger through the cooled jam, if you see it wrinkle it is ready.

Pour into warm sterilised jars and screw the lids on tightly. Keep your pots of jam somewhere dark and cool for maximum longevity.

The quicker you reach the set the more the rhubarb will retain it’s pink glow. If you are happy with a lightly set jam you can cook it for less time, however it won’t keep for as long.