Rhubarb and angelica jam

Angelica is an interesting herb. It is one of the key ingredients in gin, fixing and stabilising the other flavours. It grows wild in Uist, and just about now, at the start of July, the flower stems are emerging. It is a biennial plant, growing in the first year, and flowering in the second year before dying. The flower stem itself is the best bit for preserving, which will affect seed production for the following year, so harvest wisely. 

For this recipe, use 50g chopped candied angelica for each kilo of rhubarb. It makes a rhubarb jam flavoured with a hint of gin. 

I think that adding the angelica and lemon juice at the start allows the angelica flavour to disperse well into the other ingredients. 


  • 1kg rhubarb
  • 50g angelica, chopped
  • juice of two lemons
  • 1kg sugar


  • Chop the rhubarb into 1cm lengths, and finely chop the angelica, and put into the jam pan with the lemon juice, and covered in sugar. Stir well and leave overnight
  • The next day, bring to the boil and simmer for 20 minutes, until thick. Pour into prepared jars. 

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