Ah, the sweet and tart tang of rhubarb! There's nothing quite like it, especially when transformed into a homemade jar of sunshine—old-fashioned rhubarb jam. This recipe is perfect for beginner cooks looking for easy recipes and experienced cooks seeking to perfect their homemade cooking skills. It's a delicious dish, a fantastic addition to your pantry, and a wonderful gift for friends and family. Ready to make some magic? Let's get started on this quick dinner idea that's also a healthy meal addition!
Ingredients:
- 4 cups chopped rhubarb (about 1 pound)
- 4 cups granulated sugar
- 1/2 cup water
- 1 (1-ounce) package liquid pectin (such as Sure-Jell)
- 1/4 teaspoon butter (optional, helps reduce foaming)
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Canning jars and lids (8 half-pint jars recommended, sterilized)
- Jar lifter (optional, but helpful)
Instructions:
Step 1: Preparing the Rhubarb
Wash and chop the rhubarb into 1/2-inch pieces. Discard any tough or woody ends. The amount of rhubarb you use may vary slightly depending on its size and water content. Aim for approximately 4 cups of chopped rhubarb.
Step 2: Making the Jam
In a large saucepan, combine the chopped rhubarb, sugar, and water. Stir well to ensure the sugar dissolves slightly. Bring this mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking.
Step 3: Adding the Pectin
Once the mixture is at a rolling boil (a boil that cannot be stirred down), stir in the liquid pectin. Continue to boil hard for exactly one minute, stirring constantly. The addition of the butter (if using) at this point will also help reduce foaming.
Step 4: Filling the Jars
Carefully ladle the hot jam into the sterilized canning jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars clean with a damp cloth. Place the lids and rings on the jars and tighten fingertip tight.
Step 5: Processing the Jars (Optional)
For best shelf stability, process the filled jars in a boiling water bath for 10 minutes. This step is highly recommended for long-term storage, ensuring your delicious jam stays fresh. Follow your canning equipment's instructions for water bath canning. If you don't process your jars, store the jam in the refrigerator and consume within 2-3 weeks.
Tips for the Best Rhubarb Jam:
- Ripe Rhubarb is Key: Use rhubarb that is tender and slightly soft. Overly hard rhubarb will result in a tougher jam.
- Stir, Stir, Stir: Consistent stirring throughout the process prevents burning and ensures even cooking.
- Sterilizing Jars: Properly sterilizing your jars is crucial for safe food preservation. You can sterilize them by boiling them in water for 10 minutes, or using a dishwasher's sanitize cycle.
- Headspace is Important: Leaving the appropriate headspace prevents the jars from breaking during processing.
Variations:
- Spicy Rhubarb Jam: Add a pinch of red pepper flakes or a few slices of fresh ginger for a spicy kick.
- Orange Rhubarb Jam: Incorporate the zest and juice of one orange for a citrusy twist.
- Strawberry Rhubarb Jam: Combine rhubarb with your favorite strawberries for a delightful blend of flavors.
Nutritional Information (per serving, approximate, unprocessed):
- Calories: Approximately 100-120
- Carbohydrates: 25-30g
- Sugar: 20-25g
This old-fashioned rhubarb jam recipe is a testament to the beauty of simple, homemade cooking. Enjoy the taste of summer sunshine in every spoonful! It's the perfect accompaniment to toast, biscuits, or even as a filling for pastries. Share this easy recipe and your delicious homemade jam with your loved ones, and savor the sweet rewards of your culinary efforts.