Rhubarb Jam

Rhubarb is not very common over here so when I finally saw some in the market – I grabbed it. I’ve been interested in making Rhubarb jam and Rhubarb candies for quite some time.

I followed other makers in this recipe but it’s nothing out of the ordinary.

While I would love to give due credit – I’m sorry to say I can’t recall the websites and  youtube channels I’ve read and watched for the making of this recipe.

Here it is… hope you enjoy.

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Natural Rhubarb jam protocol:

Preparation time:  30-60 minutes

Complexity:          Simple

Required tools (as shown in the “how to” pages):

  1. A digital scale (not a must for simple candies, but preferable to get a consistent flavor between batches)
  2. Measuring cup set (not crucial – but it’s a lot easier this way)
  3. A small 1/2 liter (roughly 34 liquid oz) pot, preferably stainless.
  4. A long handle teaspoon or long handle wooden spoon.
  5. A jam jar.

* For more information please read my candy tools page on candy storage.

 Ingredients:

  1. White granular sugar
  2. Rhubarb stalks only, as red as possible.. (the leaves are toxic!!!)

Protocol:

Wash the Rhubarb stalks and inspect for defected or mold spots (toss those) and wash them. Weigh the stalks and then weigh an equal weight of white granular sugar. For example: if you have 100gr of stalks weigh 100gr of sugar. Cut the stalks to fine bits about 1/2″ or 10-15mm long.

Place the sugar, chopped stalks and some water in a pot. Make sure the water covers the fruit. Be advised that some fruits do tend to float so don’t add too much water. Boil on low-medium heat and stir your jam from time to time (about every 5-10min) to avoid burning the bottom. Once the jam starts to foam – you are getting near. This specific jam needs to get to a very thick consistency, so go past that point and as you see it thickens – stop.  It will take several tries… but if you see it bubbling and steaming like mud pits in volcanos – that’s your hint to stop the boil.

The Drop Test: Take a cold flat glass plate (room temperature will also do) and hold it flat. Place a drop or two of the jam syrup (try and get mainly the liquid, avoid the solids). Now, tilt the plate to a 30-45 degree angle. The jam will start to drip. As soon as it reaches a 1-2” length 30-50mm) move your finger across the drip (and taste). If the dripping continues and the gap is closed – the jam is not ready. If the dripping stops and the jam does not bridge the area you licked with your finger – it’s ready. Turn off the heat and let the jam cool.

I use my thermometer to check for the jam temperature – once you know at what temperature the jam is ready, you can use that as your stop sign. I also keep an eye on the jam as it cools – keep stirring it from time to time as the pot bottom is still hot. Once it reaches 72c (160F) – I pour it into clean jars and secure the lid on. Allow to cool on a towel so the jam will heat the container to (partially) kill microorganisms. I will transfer the jam to the fridge only after it reaches room temperature.

That’s it! Enjoy your jam!!!

Have a sweet day!

Saar