Rhubarb Jam

Rhubarb Jam Recipe - Vegetarian Food from United Kingdom

Region / culture: United Kingdom | Preparation time: 12 hours | Cooking time: 35 minutes | Servings: 8 half-pint jars |

Vegetarian diet

Introduction

Rhubarb jam is a delicious and tangy spread that is perfect for toast, scones, or even as a topping for ice cream. This recipe combines the tartness of rhubarb with the sweetness of sugar and the zing of orange zest and crystallized ginger.

History

Rhubarb has been used in cooking for centuries, with its origins in Asia. It became popular in Europe in the 18th century, where it was used in both sweet and savory dishes. Rhubarb jam is a classic way to preserve this seasonal fruit for enjoyment throughout the year.

Ingredients

2.25 lb (1.02 kg) rhubarb, trimmed and sliced into 1 inch pieces
2.5 cups granulated sugar
2 tbsp grated orange zest
2 tsp finely chopped crystallized ginger

Special equipment

sterile half-pint jars

How to prepare

In a mixing bowl, combine rhubarb, sugar, and orange zest.
Cover the bowl with plastic wrap and refrigerate for 12 hours.
Strain the liquid from the rhubarb mixture into a large heavy saucepan, pressing on the solids to release all the juice.
Set the rhubarb aside.
Bring the liquid to a boil and cook over medium heat until it becomes syrupy and is reduced by half, which should take about 15 to 20 minutes. Make sure to watch closely toward the end to prevent scorching.
Add the reserved rhubarb and crystallized ginger, and cook while stirring until the rhubarb is soft and the mixture has thickened, approximately 5 minutes.
Pour the mixture into hot, sterilized half-pint jars, leaving a 0.25 inch headspace.
Tighten the lids and process the jars in a boiling-water bath for 10 minutes.
Remove from heat, allow to cool, and store.

Variations

Add a splash of vanilla extract for extra flavor.
Mix in some chopped strawberries for a sweet and tart twist.
Experiment with different spices, such as cinnamon or cardamom.

Cooking Tips & Tricks

Be sure to trim and slice the rhubarb into uniform pieces to ensure even cooking.

- Refrigerating the rhubarb mixture for 12 hours allows the flavors to meld and intensify.

- Watch the syrup closely as it reduces to prevent scorching.

- Sterilizing the jars before filling them with the hot jam helps to prevent spoilage.

Serving Suggestions

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

Cooking Techniques

The key to making rhubarb jam is to cook the rhubarb until it is soft and the mixture has thickened. Be sure to watch the syrup closely as it reduces to prevent scorching.

Ingredient Substitutions

If you don't have crystallized ginger, you can use fresh ginger or ground ginger instead.

Make Ahead Tips

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

Presentation Ideas

Serve rhubarb jam in a decorative jar with a ribbon or label for a homemade touch.

Pairing Recommendations

Rhubarb jam pairs well with creamy cheeses, such as brie or goat cheese, as well as with pork or chicken dishes.

Storage and Reheating Instructions

Store rhubarb jam in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2 weeks.

Nutrition Information

Calories per serving

Each serving of rhubarb jam contains approximately 90 calories.

Carbohydrates

Each serving of rhubarb jam contains approximately 22 grams of carbohydrates.

Fats

Rhubarb jam is fat-free.

Proteins

Rhubarb jam does not contain any significant amount of protein.

Vitamins and minerals

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

Alergens

This recipe contains no common allergens, but be sure to check the labels on your ingredients for any potential allergens.

Summary

Rhubarb jam is a low-calorie, fat-free spread that is a good source of vitamin C and other nutrients.

Summary

Rhubarb jam is a delicious and versatile spread that is easy to make at home. With its tangy flavor and bright color, it is sure to become a favorite in your pantry.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Rhubarb Jam. It was many years ago when I was just a young girl, visiting my aunt's farm for the summer. My aunt was known for her delicious homemade jams and preserves, and I was always in awe of her culinary skills.

One sunny afternoon, as we sat on the porch shelling peas, my aunt suddenly stood up and exclaimed, "Let's make some rhubarb jam!" I had never heard of rhubarb before, but I was eager to learn. We headed to the back garden where she showed me the bright red stalks growing lush and tall. She plucked a few stalks, and together we headed back to the kitchen.

As my aunt washed and chopped the rhubarb, she told me stories of how she had learned to make jam from her grandmother, who had learned it from her mother before her. It was a tradition passed down through generations, each adding their own twist to the recipe.

The sweet aroma of simmering rhubarb filled the kitchen as my aunt added sugar and lemon juice to the pot. She explained to me the importance of balancing the tartness of the rhubarb with the sweetness of the sugar, creating a perfect harmony of flavors. I watched in awe as the mixture slowly turned into a thick, glossy jam.

Once the jam had reached the perfect consistency, my aunt carefully ladled it into sterilized jars and sealed them with wax. She told me that the wax seal would keep the jam fresh and prevent it from spoiling. I couldn't wait to taste the fruits of our labor.

The next morning, we spread the rhubarb jam on freshly baked biscuits for breakfast. The tangy sweetness of the jam was unlike anything I had ever tasted before. It was a perfect blend of flavors that danced on my taste buds, leaving me craving for more.

From that day on, I was hooked on making homemade jams and preserves. I begged my aunt to teach me more recipes, and she gladly obliged. Over the years, I collected a treasure trove of recipes from family, friends, and neighbors, each one holding a special place in my heart.

As I grew older and started a family of my own, I passed down the tradition of making homemade jams to my children. They would watch in wonder as I recreated the same recipes that had been passed down to me, adding my own twist to make them truly my own.

Now, as I stand in my own kitchen, stirring a pot of rhubarb jam on the stove, I can't help but feel a sense of pride and nostalgia. This recipe holds so much more than just ingredients and instructions. It holds memories of cherished moments spent with loved ones, of traditions passed down through generations, and of the simple joy of creating something delicious with your own two hands.

And as I taste a spoonful of the sweet and tangy rhubarb jam, I am reminded once again of that sunny afternoon on my aunt's farm, where my love for cooking and creating began. It is a memory that I will always hold dear, a reminder of the power of tradition and the beauty of homemade food made with love.