Rhubarb Jam – The perfect topping for Ice Cream!

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 ^[7]. 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 ^[8] 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)

5 from 9 votes

Print ^[6]

Rhubarb Jam

A delicious spread for toast or ice cream.

Course: condiment

Cuisine: American

Keyword: jam, rhubarb, spring

Servings: 1 pint

Author: HelenFern

Ingredients

• 2 cups rhubarb
• 1/2 cup water
• 2/3 cup granulated sugar

Instructions

1. Start by cleaning all the fruit. Wash it with warm water and set on towels to dry.

2. 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.

3. Place the sugar and water into a medium sized sauce pan. Turn the heat to high and stir.

4. Add the rhubarb and bring to a boil.

5. Once the mixture has come to a rolling boil, let it boil for about 3 minutes, then reduce the heat to low.

6. 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 

7. 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.

Recipe Notes

© Copyright 2021 The Lazy Gastronome

© Copyright 2021 The Lazy Gastronome

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