Rhubarb Jam Recipe: A Sweet and Tangy Delight
Rhubarb jam offers a delightful combination of sweetness and tang, making it a perfect spread for your morning toast or a delightful filling for desserts. This easy-to-make jam, which requires minimal cooking time, allows you to enjoy the tartness of rhubarb without extensive processing, making it suitable for those who prefer a straightforward approach to homemade preserves. If you choose not to process the jam in a boiling water bath, it can be stored in the refrigerator for up to two months, ensuring you can savor this seasonal treat long after the rhubarb is out of season.
Recipe Overview
| Preparation Time | Cooking Time | Total Time | Yield |
|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 1 1/2 pints |
Ingredients
| Ingredient | Quantity |
|---|---|
| Rhubarb | 2 1/4 pounds |
| Sugar | 2 1/2 cups |
| Orange zest | 2 tablespoons |
| Crystallized ginger | 2 tablespoons |
Nutritional Information (per tablespoon)
| Nutrient | Amount |
|---|---|
| Calories | 42 |
| Protein | 0 g |
| Total Fat | 0 g |
| Carbohydrates | 11 g |
| Sodium | 1 mg |
| Cholesterol | 0 mg |
Instructions
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Prepare the Mixture: Begin by taking a medium-sized bowl and combining the chopped rhubarb, sugar, and orange zest. Ensure that the ingredients are well mixed to allow the flavors to meld together.
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Refrigeration: Cover the bowl tightly with plastic wrap and place it in the refrigerator for about 12 hours. This step is crucial as it allows the rhubarb to release its juices, enhancing the flavor of the jam.
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Strain the Liquid: After the refrigeration period, take the bowl out and strain the liquid from the rhubarb mixture into a large, heavy saucepan. Use the back of a spoon or a spatula to press on the solids, extracting as much juice as possible. Set the strained rhubarb solids aside for later use.
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Cook the Syrup: Place the saucepan with the extracted liquid over medium heat and bring it to a boil. Cook the mixture, stirring occasionally, until it reduces by half and becomes syrupy, which should take about 15 to 20 minutes. Keep a close eye on the mixture during the last few minutes of cooking to prevent it from scorching.
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Add Rhubarb and Ginger: Once the liquid has thickened, add the reserved rhubarb solids and the crystallized ginger to the saucepan. Stir the mixture gently and continue to cook for an additional 5 minutes, or until the rhubarb is soft and the jam has thickened to your desired consistency.
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Jar the Jam: Pour the hot jam into hot, sterilized half-pint jars, leaving about 1/4 inch of headspace at the top. This is important for proper sealing.
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Seal and Store: Adjust the lids on the jars and, if desired, process them in a boiling water bath for 10 minutes to ensure long-term preservation. However, if you prefer a quicker method, simply allow the jam to cool and store it in the refrigerator.
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Enjoy Your Jam: This rhubarb jam not only makes for a delightful spread on breakfast bread but also serves as a fantastic filling for pastries and desserts, showcasing the unique flavors of this beloved fruit.
By following these steps, you’ll create a vibrant, flavorful rhubarb jam that encapsulates the essence of spring and summer. Share it with friends and family, or keep it as a special treat for yourself!
