amazing recipe! I used green rhubarb growing in my garden and doesn't change the colour green. I doubled the recipe and reduced for 3 hours, it made it thicker but obviously you get less. Ended up with 7 full 280ml jars. My jam snob friends say it's the best rhubarb jam they've had!
This was surprisingly delicious! I didn't have and instant coffee but used one Tassimo and had to swap sour cream for low fat Greek yogurt and orange zest for lemon juice all out of necessity. Made 20 muffins for me, don't overfill like I did..also I'd recommend softening butter first, had to put it through the blender to mix in.