Last week a friend took me foraging. We finished our walk in the kitchen sipping on herbal tea and nibbling on blueberry muffins. She sent me home with giant stalks of the deepest strawberry pink rhubarb I have ever seen fresh from the garden. I couldn’t wait to get home and cook something up with it. Rhubarb is treated more like a fruit though it is technically a vegetable. It’s perfect to pair with sweeter fruits in pies, crisps and crumbles.
This jam celebrates rhubarbs unique flavor. The sour sharpness of the vegetable is mellowed as it cooks with lemon juice and sugar resulting in a jam that is tart and not too sweet. I prefer it this way, on the tart side. But play around with the jams’ sweetness depending on your own palette.
notes:
• this is a wonderful recipe to use infused sugars (lilac, lavender or vanilla)
• since it’s a small batch I don’t sterilize the jars.
• I prefer this jam on the tart side. If you like a sweeter jam you could increase the sugar or swap out half the rhubarb for strawberries (they are a match made in heaven)
Small Batch Rhubarb Jam
Description
Last week a friend took me foraging. We finished our walk in the kitchen sipping on herbal tea and nibbling on blueberry muffins. She sent me home with giant stalks of the deepest strawberry pink rhubarb I have ever seen fresh from the garden. I couldn’t wait to get home and cook something up with it. Rhubarb is treated more like a fruit though it is technically a vegetable. It’s perfect to pair with sweeter fruits in pies, crisps and crumbles.
Ingredients
2 cups chopped rhubarb
1/2 to 3/4 cup granulated sugar (*adjust according to your tartness preference)
1 teaspoon lemon juice
Instructions
- Place the chopped rhubarb, sugar, and lemon juice into a medium saucepan over medium high heat. Stir occasionally, and cook the rhubarb down until soft, jammy, and thick about 10 minutes.
- Transfer to a jar and allow to cool before refrigerating.
Notes
- this is a wonderful recipe to use infused sugars (lilac, lavender or vanilla)
- since it’s a small batch I don’t sterilize the jars.
- I prefer this jam on the tart side. If you like a sweeter jam you could increase the sugar or swap out half the rhubarb for strawberries (they are a match made in heaven)
Leave a Reply