why make this recipe

Rhubarb jam is a delightful spread that captures the tartness of rhubarb and the sweetness of sugar. Making your own jam at home allows you to enjoy a fresh and homemade taste, free from artificial preservatives. It’s a great way to preserve the seasonal flavor of rhubarb and enjoy it throughout the year. Plus, it’s a fun project to try, whether you are a new cook or have experience in the kitchen.

how to make Rhubarb Jam

Ingredients:

• 4 cups chopped rhubarb
• 3 cups white sugar
• 1 package (3 ounces) strawberry flavored gelatin mix
• 1/4 cup water

Directions:

1. Begin by combining the chopped rhubarb and sugar in a large saucepan. Let it sit for about 10 minutes. This allows the rhubarb to release its juices.
2. After 10 minutes, stir in the water and the gelatin mix.
3. Cook the mixture over medium heat, stirring frequently. Bring it to a boil.
4. Once it starts boiling, let it boil for about 10 minutes. Keep an eye on it to ensure it reaches your desired consistency.
5. Finally, pour the hot jam into sterilized jars and seal them.

how to serve Rhubarb Jam

Rhubarb jam is perfect for spreading on toast or biscuits. It also tastes great as a topping on pancakes or waffles. You can add it to yogurt for a tasty breakfast or use it in baking, like in pastries or as a filling for cakes.

how to store Rhubarb Jam

Store your homemade rhubarb jam in a cool, dark place. If you’ve sealed the jars properly, they should last for about a year. Once opened, keep the jam in the refrigerator and use it within a few weeks.

tips to make Rhubarb Jam

• Make sure to chop the rhubarb evenly for consistent cooking.
• If you prefer a smoother texture, mash the rhubarb with a potato masher before adding the other ingredients.
• Taste your jam while it cooks. If you like it sweeter, feel free to add a bit more sugar.

variation

You can try adding other fruits to your rhubarb jam for different flavors. For example, strawberries or raspberries go well with rhubarb. Just mix in equal parts of these fruits along with the rhubarb.

FAQs

1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess water before using it.

2. How can I tell if my jam is done?
Drop a spoonful of jam on a cold plate. If it thickens and holds its shape, it’s ready. If it’s still runny, let it cook a bit longer.

3. Is it safe to can rhubarb jam?
Yes, as long as you follow safe canning practices, using sterilized jars and proper sealing methods. This will ensure your jam is safe to eat and lasts longer.