Rhubarb jam: A simple recipe to sweeten your pantry

With pleasant weather, rhubarb takes center stage in our gardens. This delightful tart-sweet ingredient is ideal for making preserves, brightening the cooler months ahead. Let's embark on a culinary adventure with a homemade rhubarb jam recipe, distinguished by its pure flavour and inviting aroma.

Harnessing the seasonal bounty of rhubarb stalks presents a unique chance to stock your shelves with exceptional preserves. Embrace this straightforward method to convert your rhubarb harvest into a splendid jarred treasure, foregoing any need for preservatives or artificial coloring.

Creating rhubarb jam is delightfully easy and requires just a few basic ingredients:

• 1.1 pounds of rhubarb,
• 10.6 ounces of sugar,
• Juice from 1 lemon,
• 1 teaspoon of grated lemon zest,
• 1 teaspoon of vanilla extract.

How to Prepare:

1. Start by washing, peeling, and chopping the rhubarb into small segments. Mix the rhubarb pieces with sugar, lemon juice, and zest in a sizable pot with a thick base.
2. Simmer over medium heat, stirring occasionally, until the rhubarb softens and the mixture becomes jam-like (roughly 15-20 minutes).
3. Introduce vanilla extract and continue to cook for a few additional minutes.
4. Pour the hot jam into sterilized jars, secure them tightly, and invert for cooling.
5. Once cooled, store the jars in the refrigerator or pantry for future enjoyment.

Rhubarb jam is a versatile condiment that enhances everything from sandwiches and pancakes to waffles and ice cream. It also complements fruit in pies, cakes, and other desserts, particularly when paired with strawberries, raspberries, or apples.

Feel free to add spices such as cinnamon, cardamom, vanilla, cloves, or nutmeg to your jam, adjusting to taste.