Instructions: In a large bowl, alternate layers of rhubarb and sugar. Let stand in a cool place for 24 hours.

In a large saucepan bring rhubarb, sugar and citric acid to the boil, stirring continuously. Reduce heat; simmer 10 minutes. Increase heat; boil rapidly 10 minutes or until jam reaches 105C.

Remove from heat, stir in angelica. Remove scum and let stand for 5 minutes.

Stir well and ladle jam into hot jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.