The Artisan Kitchen’s Rhubarb Jam is a limited seasonal preserve handmade in small batches in Gloucester, England, using Yorkshire forced rhubarb grown by the Tomlinson family, fourth-generation rhubarb growers in Pudsey, at the heart of West Yorkshire’s famous Rhubarb Triangle.
The family has been growing rhubarb for more than 140 years, preserving a traditional method in which mature rhubarb crowns are lifted and moved into warm, dark forcing sheds. Grown without light, the stalks become especially tender, vivid pink and delicately aromatic, with a refined sweet-sharp flavour.
The jam is made simply with Yorkshire forced rhubarb, sugar and a little Seville orange juice, allowing the character of the fruit to remain at the centre. Prepared with 85g of fruit per 100g, it has a soft, spoonable texture, lively acidity and a clean, elegant finish.
Created by chef and preserve maker Sarah Churchill, founder of The Artisan Kitchen, it celebrates one of Britain’s most distinctive seasonal ingredients and the generations of growers behind it.
Producer
The Artisan Kitchen is an independent artisan preserves producer based in Gloucester, England, founded in 2011 by chef Sarah Churchill.
Sarah previously worked at The Square in London with Philip Howard and spent ten years at Daylesford Organic before establishing The Artisan Kitchen.
The business specialises in small-batch jams, marmalades and preserves, with a particular focus on exceptional fruit, distinctive varieties and carefully sourced ingredients.
The Artisan Kitchen has received more than 200 Great Taste Awards, including over 50 three-star Great Taste Awards.