Here's how to pick your own rhubarb and then turn it into a delicious and easy jam. We'll use just a fraction of the sugar that you would normally expect to see in a jam recipe PLUS we won't be using any pectin at all. We'll even make a perfect sauce that you can spoon onto ice cream or complement your favourite dessert.

Not only will I show you the issues when you harvest and prepare the stalks, but I'll go through every step and show what type of pots and utensils are best to use when cooking it up.

And since we're using just a fraction of sugar that you would normally expect in a jam recipe and no pectin either, this is an extremely cheap jam to make.