Rhubarb jam is good. Homemade rhubarb jam is really good. And so easy to do. If there’s a jam to get you started on making jam, rhubarb is it. Growing up my Dad used to make huge pots of tomato jam which I loved and jam’s been on my mind lots recently. Lucky Kiwis have been posting up pictures of feijoas and I would love to make feijoa jam but they cost a small fortune here in Melbourne, so rhubarb is it. As a novice, this is a great little recipe and virtually foolproof.
So easy to do that this is probably going to be the shortest recipe on this site. Roughly chop up some rhubarb stalks, soak overnight in sugar and lemon juice, then boil for 25 mins and voila you’ve made jam. Rhubarb Jam.
Rhubarb makes a lovely tart jam that brings a wow to simple scones or pancakes. With 50/50 fruit/sugar content (though technically rhubarb is in fact a vegetable), this jam is wonderfully rich and fruity compared to many store bought jams which can sometimes only contain 35% ‘fruit’. Homemade is so much better.
To set properly, jams need a good balance of pectin and acid. Rhubarb like guavas, peaches and cherries are low on both acid and pectin. Lemon and lime juice is added to increase the acid levels in the jam helping it to set and prevent crystallization in the finished jam. Fruits high in natural pectin include pawpaw, mangoes and feijoas and require the addition of acid. Because rhubarb produces quite a viscous, pulpy jam, we don’t really need to add extra pectin to get a beautiful set consistency.
Add this to your repertoire. Jam!
- 500 g (2 1/2 cups) caster sugar
- 500 g rhubarb (chopped)
- 1/3 cup lemon juice (& lime if you prefer)
- 1 teaspoon of vanilla
- Combine ingredients in a glass dish and stir until the sugar is dissolved. Cover and allow to sit for at least 2 hours or overnight.
- Transfer to a heavy based pot and cook on medium high heat until boiling. Remove excess foam from the top with a spoon. Reduce heat slightly and allow to cook for 20-25 minutes stirring occasionally. Test jam is set by scooping some onto a cool plate. Leave for a minute then nudge the jam with your finger and if the surface wrinkles it's ready.
- Scoop jam into sterilized jars, cover and store in the fridge.
- Ensure sugar content is at least 50/50 to fruit ratio.
- Jars should be well sterilized in boiling hot water and dried to prevent mould developing.
Watch this space. Happy cooking!
You may also like : Scones with Coconut milk