I love rhubarb jam on vanilla ice cream. There is just something about it that signals warmer weather and outdoor adventures ahead. I planted some this year, but it wasn’t big enough for harvest. A trip to farmer’s market was in order!
I wish I would have bought more. I barely had enough for a jar of just rhubarb and a jar of strawberry rhubarb jam. I’m hoping to find more soon to make a big batch!! Properly canned and all – but that’s another post.
Here’s How to Do it:
Start by cleaning all the fruit. Wash it with warm water and set on clean, dry towels to dry.
Cut the ends off the rhubarb making sure all the green is gone (The leaves of rhubarb are poisonous). Slice it like you would celery and set aside.
Place the sugar and water into a medium sized sauce pan. Turn the heat to high and stir.
Add the rhubarb and bring to a boil.
Once the mixture has come to a rolling boil, let it boil for about 3 minutes, then reduce the heat to low.
Let it simmer for about an hour, stirring frequently. The viscosity needs to be thick and spreadable. It will tighten up a little when it cools
Pour the jam in a pint jar or two half pint jars and put the lid on. You can eat it now and then refrigerate the rest for later! It should last in the refrigerator for about a month.
I know it says preserves. I’m testing you. (oops)
A delicious spread for toast or ice cream.
- 2 cups rhubarb
- 1/2 cup water
- 2/3 cup granulated sugar
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Cut the ends off the rhubarb making sure all the green is gone (The leaves of rhubarb are poisonous). Slice it like you would celery and set aside.
-
Place the sugar and water into a medium sized sauce pan. Turn the heat to high and stir.
-
Add the rhubarb and bring to a boil.
-
Once the mixture has come to a rolling boil, let it boil for about 3 minutes, then reduce the heat to low.
-
Let it simmer for about an hour, stirring frequently. The viscosity needs to be thick and spreadable. It will tighten up a little when it coolsÂ
-
Pour the jam in a pint jar or two half pint jars and put the lid on. You can eat it now and then refrigerate the rest for later! It should last in the refrigerator for about a month.
© Copyright 2021 The Lazy Gastronome
© Copyright 2021 The Lazy Gastronome
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Sounds like a delicious recipe. Thanks for sharing!
So yummy! everyone love it. Thank you!
I’ve always loved tarter jams, and this yummy rhubarb version has been fabulous on my morning toast. Plus, it’s delicious on a bowl of vanilla ice cream, too!
I have been trying to get back into canning more. This is a great recipe for me to start with, since you can leave it in the fridge :)
I am always looking for new rhubarb recipes. Thanks for sharing!
My rhubarb is up and I’ll be making this soon!
Such a delicious way to enjoy rhubarb – never thought to add it to ice cream, great idea!
This is the perfect breakfast jam! So good!
i was just thinking when rhubarb season is. this will be perfect