DIY / Kitchen / Recipe

{DIY} Christmas Gifts – Rhubarb Jam Recipe

One of my friends has a rhubarb plant that she wants to rip out. Her husband planted it quite some time ago, but they almost never use it. It’s taking up about half of one of their raised beds, and she’s worried that her two year old son will, one day, take to chomping on the leaves. So, with this in mind, I convinced her to let me decimate her rhubarb plant so that I can make rhubarb jam as part of my Christmas presents this year. Given that I’m trying to purchase as little as possible for these food hampers, I was delighted to find a free source of “fruit” for my jam!

I had a look around at a few places for recipes for rhubarb jam, convinced that somewhere I had read about a ‘spiced rhubarb jam’. But, since I couldn’t find it anywhere, I decided to wing it!

I chopped up 600g of rhubarb into roughly 1cm pieces and then combined it with 1 and 3/4 cups of sugar in a bowl.

Rhubarb and Sugar Cubes

I then let it sit for about an hour while I washed my jam jars in the dishwasher…

Once the jars were washed, I popped them in the oven at 150 degrees C, and put their lids into a saucepan to simmer while I put the rhubarb and sugar combination into a large, flat saucepan.  I also popped in two sticks of cinnamon (these have been sitting around for a while, so I’ve no idea if they’re still good or not, but I thought it wouldn’t do any harm). I also put a plate in the freezer so that I could test whether the jam had “jelled” later on.

Rhubarb and Sugar in the Pot

After a few minutes the rhubarb began to release a lot of water and I kept it at a rolling boil. (For anyone that doesn’t know, a rolling boil is where the contents of the saucepan continue to boil even while you are stirring it). I made sure I stirred it fairly regularly so as to make sure it didn’t burn. At this stage I also added a teaspoon of vanilla essence.

Water reducing out of rhubarb

It took about another 10 minutes for the water to reduce off and it began to look like the jam was going to “jell”. I tested it by lifting a spoonful up and when it didn’t all run down easily (it tended to clump and stick to the spoon and drop as a glob) I placed a little bit on a cold plate, and when it held its shape it meant that it was done!

I used a ladle and my jam funnel to fill a couple of jars (I didn’t get much jam from this recipe, about 500g) and then left them to rest. For some reason I’m having trouble with the baby jars resealing (as I’ve mentioned) so of the three jars I filled, only one of them “pinged”. Luckily one of them is going to my friend (as payment for the rhubarb) so the two unsealed ones should be gobbled up soon!

Rhubarb Jam

Have you ever winged it with a jam recipe? Or have a favourite rhubarb jam recipe?

Recipe: Rhubarb Jam

Ingredients:

600g of Rhubarb
1 & 3/4 cups of sugar
2 cinnamon sticks
1 tsp vanilla essence.

Steps:

1. Chop washed rhubarb into roughly 1cm segments.
2. Mix with sugar and leave to sit for about 1 hour.
3. Place sugar and rhubarb mix in a large, shallow saucepan with 2 cinnamon sticks.
4. Bring mixture to a boil.
5. Once mixture is at a rolling boil and water has started to reduce, add 1 tsp of vanilla essence.
6. After 10-15 minutes mixture should have reduced and the jam begun to jell.
7. Funnel into jars.
8. Enjoy!

Advertisements

5 thoughts on “{DIY} Christmas Gifts – Rhubarb Jam Recipe

  1. Pingback: {DIY} Christmas Gift – Jam Shortbread Biscuits Recipe | on the ning nang nong

  2. Does your blog hwve a contact page? I’m having trouble locating it but, I’d like to shoot you
    an email. I’ve got some suggestions for your blog you might be interested in hearing.
    Either way, great blog and I look forward to seeing it develop
    over time.

  3. Pingback: on the ning nang nong

  4. I don’t even understand how I finished up here, but I
    thought this publish was great. I do not recognize who you might be
    but definitely you are going to a well-known blogger if you are not already.
    Cheers!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s