Rhubarb jam recipe
The best rhubarb jam is, of course, homemade. This recipe makes rhubarb jam with some lemon, but I'll give you more tasty tips!
Ingredients
- 1 kilograms of rhubarb cleaned
- 1 kilograms of gelling sugar (in Dutch: geleisuiker)
- 1 lemon juice and grate
- 50 ml water
Instructions
- Chop the cleaned rhubarb and place in a large, tall saucepan with the gelling sugar, lemon juice, lemon zest and water.
- Bring to a boil over medium heat, stirring constantly. Let it simmer (while continuing to stir) for 4 to 5 minutes. The mixture may foam, so make sure your pan is high enough.
- Turn off the heat and allow the mixture to settle. Scoop the jam into the jars with a ladle and immediately place the lids on the jars, then turn the jars upside down. This will push the air out of the jar and help it keep longer.
- Leave the jars upside down for about 5 minutes before moving them. Allow the rhubarb jam to cool thoroughly.
Tips
- If you have no gelling sugar in the house and prefer not to use powdered or liquid pectin >> instead, add the juice of an extra lemon and let the jam simmer for half an hour longer.
- Is your rhubarb jam pinker than mine? That may well be true. Rhubarb can vary quite a bit in color, from green-yellow to red-pink. Green rhubarb is more acidic than red rhubarb.
How to store
Unopened jars can be stored in a dry, dark, cool place for up to one year. Opened jars should be stored in the refrigerator and consumed within 3 weeks.