Fruity Rhubarb Jam

Introduction

History

Rhubarb has been used in cooking for centuries, with records of its cultivation dating back to ancient China. Rhubarb jam became popular in Europe in the 18th century, where it was prized for its unique flavor and vibrant color.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cut the rhubarb into small pieces to ensure it cooks evenly.

- Stir the jam mixture frequently to prevent it from sticking to the bottom of the pot.

- Use a candy thermometer to ensure the jam reaches the proper temperature for setting.

Serving Suggestions

Enjoy this fruity rhubarb jam on toast, scones, or as a topping for yogurt or ice cream.

Cooking Techniques

Boiling the rhubarb and sugar mixture helps to break down the rhubarb and release its natural juices, creating a thick and flavorful jam.

Ingredient Substitutions

If you don't have flavored gelatin, you can use plain gelatin and add your favorite fruit juice for flavor.

Make Ahead Tips

This jam can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Presentation Ideas

Transfer the jam to decorative jars and label them with cute labels for a homemade touch.

Pairing Recommendations

This fruity rhubarb jam pairs well with creamy cheeses, such as brie or cream cheese.

Storage and Reheating Instructions

Store the jam in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of this rhubarb jam contains approximately 100 calories.

Carbohydrates

Each serving of this fruity rhubarb jam contains approximately 25 grams of carbohydrates.

Fats

This recipe is fat-free.

Proteins

This recipe does not contain any protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium.

Alergens

This recipe may contain traces of gluten if using flavored gelatin.

Summary

This fruity rhubarb jam is a low-calorie, fat-free spread that is rich in vitamin C and calcium.

Summary

This fruity rhubarb jam is a delicious and tangy spread that is perfect for breakfast or dessert. With just a few simple ingredients, you can create a flavorful jam that is sure to impress.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I will always cherish. It was many years ago, when I was just a young girl living in the countryside with my family. We had a beautiful garden filled with all kinds of fruits and vegetables, including a plentiful patch of rhubarb.

One summer day, my neighbor Mrs. Jenkins came over to our house with a basket full of freshly picked rhubarb. She told my mother that she had too much rhubarb and wanted to share it with us. My mother graciously accepted the gift and thanked Mrs. Jenkins for her generosity. Mrs. Jenkins then proceeded to tell us about her famous Fruity Rhubarb Jam recipe and how delicious it was.

I was immediately intrigued by the idea of making jam out of rhubarb. I had never heard of such a thing before, and I was eager to learn how to make it. Mrs. Jenkins was kind enough to stay and show me how to prepare the jam. We spent the afternoon in the kitchen, peeling and chopping the rhubarb, and adding in some strawberries and oranges for extra flavor. Mrs. Jenkins explained that the secret to a good jam was to use fresh, ripe fruits and to cook them slowly over low heat.

As the jam simmered on the stove, the sweet aroma filled the kitchen and my mouth began to water. Mrs. Jenkins let me taste a spoonful of the jam, and I was instantly hooked. The combination of the tart rhubarb, the sweet strawberries, and the citrusy oranges was like nothing I had ever tasted before. I knew right then and there that this recipe would become a favorite in our household.

After the jam had cooked and cooled, Mrs. Jenkins helped me pour it into jars and seal them with lids. She told me that the jam would last for months if stored properly, but I knew it wouldn't last that long in our house. My family and I enjoyed the Fruity Rhubarb Jam on toast, scones, and even as a topping for vanilla ice cream. It quickly became a staple in our pantry, and I made sure to make a batch every summer when the rhubarb was in season.

Over the years, I have tweaked the recipe slightly to make it my own. I have experimented with different fruits and spices to add even more depth of flavor to the jam. I have shared the recipe with friends and family, and everyone who tries it raves about how delicious it is. I am proud to have learned this recipe from Mrs. Jenkins, and I am grateful for her generosity in sharing it with me.

As I sit here in my kitchen, making a fresh batch of Fruity Rhubarb Jam, I can't help but smile as I think back on that day with Mrs. Jenkins. It was the beginning of my love affair with cooking and creating delicious recipes. I am thankful for all of the recipes that have been passed down to me over the years, and I know that I will continue to share them with future generations. Cooking is not just about making food, it is about creating memories and bringing people together. And for that, I am forever grateful.

Categories

| American Recipes | Gelatin Recipes | Rhubarb Preserves And Jam Recipes | Rhubarb Recipes |

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