Rhubarb jam is a delightful combination of sweet and tangy flavors, perfect for spreading on toast, complementing pastries, or enhancing desserts. Its simplicity makes it an ideal recipe for transforming fresh, seasonal rhubarb into a versatile pantry staple that can be enjoyed year-round.
Ingredients Overview
The key ingredients in rhubarb jam work harmoniously to create its vibrant flavor and texture. Rhubarb, with its naturally tart profile, serves as the star of the recipe. Caster sugar adds sweetness while also acting as a preservative, allowing the jam to last longer. A few drops of lemon juice not only enhance the flavor but also aid in achieving the perfect set. For variations, granulated sugar can be used instead of caster sugar, and a splash of vanilla extract or a hint of ginger can add depth and complexity to the jam.
Step-by-Step Preparation
Start by thoroughly washing the rhubarb to remove any dirt, ensuring the stalks are clean and free of leaves, as rhubarb leaves are toxic and must be discarded. Cut the stalks into small, even pieces of 1–2 cm to ensure they cook uniformly.
Combine the chopped rhubarb and caster sugar in a large saucepan, and let the mixture rest at room temperature overnight. This resting period allows the sugar to dissolve and the rhubarb to release its natural juices, which form the base of the jam. Ensure the saucepan is large enough to accommodate bubbling during the cooking process.
Place the saucepan over medium heat the next day, stirring occasionally, until the mixture reaches a rolling boil. Once boiling, reduce the heat to a gentle simmer and continue cooking for 30–35 minutes. Stir frequently to prevent sticking or burning as the mixture thickens and takes on a glossy appearance.
To test the consistency, use the cold plate method: place a small spoonful of jam on a chilled plate, let it cool briefly, and gently push it with your finger. If the surface wrinkles, the jam is ready. Adjust the cooking time slightly to achieve your desired thickness.
Allow the jam to cool for about 15 minutes before spooning it into sterilized jars. This resting period ensures the jam sets properly and makes it easier to handle.
Recipe Tips & Frequently Asked Questions
Choosing Rhubarb:
Select firm, crisp stalks with vibrant colors for the best flavor.
Achieving Perfect Consistency:
Use the cold plate test to avoid overcooking or undercooking.
Flavor Additions:
Experiment with vanilla, a pinch of cinnamon, or grated ginger for unique twists.
Can I use frozen rhubarb instead of fresh?
Yes, but thaw and drain it before use to remove excess moisture.
What is the best way to sterilize jars for storing the jam?
Wash jars with hot, soapy water and heat them in the oven at 120°C (250°F) for 10 minutes.
How can I adjust the sweetness level to suit my taste?
Reduce the sugar slightly for a tangier jam, or add more sugar for extra sweetness.
What to Serve With This Recipe
Rhubarb jam pairs beautifully with buttery scones, flaky croissants, or freshly baked bread. Spread it over pancakes, waffles, or toast for a vibrant breakfast addition. For desserts, use it as a filling for pastries, a topping for cheesecakes, or a layer in yogurt parfaits.
Storage and Preservation Tips
Store the jam in clean, sterilized jars with tight-fitting lids. Keep the jars in the refrigerator, where the jam will remain fresh for several months. For longer storage, consider freezing the jam in freezer-safe containers or canning it using a water bath method.
This rhubarb jam recipe is a simple yet versatile way to capture the vibrant flavors of fresh rhubarb. Its tangy-sweet profile makes it an essential addition to your culinary creations. Customize the recipe with unique flavors or serve it alongside your favorite dishes for a personal touch that everyone will enjoy.
Ingredients
500 g caster sugar
Few drops of lemon juice
500 g rhubarb
Instructions
Thoroughly wash the rhubarb to remove any dirt, and ensure no leaves remain, as they are toxic and should be discarded.
Slice the rhubarb into small, even pieces, approximately 1–2 cm in length, for uniform cooking.
In a large saucepan, combine the rhubarb pieces and caster sugar. Allow the mixture to sit at room temperature overnight. This resting time helps the sugar dissolve and draws out the natural juices from the rhubarb.
The next day, place the saucepan over medium heat and cook the mixture, stirring occasionally, until it reaches a rolling boil. Monitor it closely to prevent sticking or burning.
Once boiling, lower the heat and let the mixture simmer gently for 30–35 minutes, stirring occasionally. The jam should thicken as it cooks.
Add a few drops of fresh lemon juice to enhance the flavor and help the jam set. Stir well and continue cooking for an additional 5 minutes.
To check if the jam is ready, place a small amount on a cold plate. Let it cool slightly, then push it gently with your finger. If the surface wrinkles, the jam has reached the correct consistency.
Remove the saucepan from the heat and let the jam cool for about 15 minutes before transferring it to jars.
Spoon the warm jam into clean, sterilized jars, filling them nearly to the top. Seal the jars tightly with lids. Once cooled completely, store the jars in the refrigerator, where the jam will keep fresh for several months.
Rhubarb Jam Recipe
Ingredients
- 500 g caster sugar
- Few drops of lemon juice
- 500 g rhubarb
Instructions
- Thoroughly wash the rhubarb to remove any dirt, and ensure no leaves remain, as they are toxic and should be discarded.
- Slice the rhubarb into small, even pieces, approximately 1–2 cm in length, for uniform cooking.
- In a large saucepan, combine the rhubarb pieces and caster sugar. Allow the mixture to sit at room temperature overnight. This resting time helps the sugar dissolve and draws out the natural juices from the rhubarb.
- The next day, place the saucepan over medium heat and cook the mixture, stirring occasionally, until it reaches a rolling boil. Monitor it closely to prevent sticking or burning.
- Once boiling, lower the heat and let the mixture simmer gently for 30–35 minutes, stirring occasionally. The jam should thicken as it cooks.
- Add a few drops of fresh lemon juice to enhance the flavor and help the jam set. Stir well and continue cooking for an additional 5 minutes.
- To check if the jam is ready, place a small amount on a cold plate. Let it cool slightly, then push it gently with your finger. If the surface wrinkles, the jam has reached the correct consistency.
- Remove the saucepan from the heat and let the jam cool for about 15 minutes before transferring it to jars.
- Spoon the warm jam into clean, sterilized jars, filling them nearly to the top. Seal the jars tightly with lids. Once cooled completely, store the jars in the refrigerator, where the jam will keep fresh for several months.
Notes
- Always choose fresh, high-quality ingredients to achieve the most vibrant and flavorful jam.
- Chop the rhubarb into evenly sized, small pieces to promote even cooking and a smooth texture.
- Let the sugar dissolve naturally by allowing the rhubarb and sugar to sit overnight; this step helps draw out the rhubarb’s natural juices.
- Take your time during the cooking process. Reaching the perfect consistency can take up to 40 minutes, so patience is key for the best results.
