Rhubarb Jam
- Total Time: 15 minutes
- Yield: about 1 to 1 1/4 cups of jam
Ingredients
- 1 Tbsp water
- 3 cups [300 g] sliced rhubarb*
- 1/8 tsp salt
- 1 1/4 cups [250 g] granulated sugar
Instructions
- Place a plate in the freezer (you’ll need it to test the jam later).
- Place the water, rhubarb, salt, and sugar (in that order) in a wide pot or pan over medium heat—do not stir it! Once it starts making a sizzling sound, let it simmer away for about 3 minutes (still no stirring), until liquid starts collecting on the bottom. At that point, give it a stir.
- Control the heat to maintain a rapid simmer, and cook stirring occasionally for about 12 more minutes.**
- Once the jam has visibly thickened and become much less foamy, start testing it for doneness. Drop a little bit on the frozen plate and see if it sets. Nudge it around the plate a bit to make sure it fully chills, and inspect its texture. Whatever texture it is on the plate is the texture it will be in the fridge, so use that information as you’d like.
Notes
* This comes from about 1 small to medium bunch rhubarb (see video). 300 is about 10.5oz, but remember that you won’t be using the leaves, so buy a bunch that weighs a bit more to account for the wastage.
** The amount of time will vary. Wider-mouth pots and pans take less time than narrow pots and pans, and higher heat will also speed up the process.
Larger batches take longer than smaller batches, so if you double this, be sure to use as wide a pot as you can, and be prepared to wait longer. Whether or not you double it, rely more on visual cues than a timer.
You can store this in the fridge for a week or two (see note above the recipe for details), but it lasts even longer in the freezer.
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Find it online: https://cardamomandtea.com/85580/rhubarb-jam/