The second rhubarb recipe I opted to try on Saturday was one for rhubarb jam. I originally wanted to make up a batch of strawberry-rhubarb jam, but I'm having a bit of a difficult time sourcing organically-grown strawberries in my neighborhood. Rumor has it they can be found at Trader Joe's, but I haven't quite mustered up the strawberry desire enough to schlep all the way across town.
I only had a small bunch of rhubarb left over after cooking up a loaf of rhubarb bread, so I only made one pint of jam. (A small batch, indeed!) Though the orignal recipe calls for the addition of water, I opted to substitute in some Simply Lemonade I had on hand, if only to impart a little more lemony flavor. The resulting jam reminds me a bit of cranberries in its tartness, but I really like it.
Because I only made one pint of jam, and I plan to eat it sooner rather than later, I did not go through the steps required to properly can the jam for long-term storage. If you are interested in making and canning a large batch of jam, this USDA canning guide is indispensable.
Rhubarb Jam (printer-friendly version)
makes 1 pint
1 1/4 lbs fresh rhubarb, chopped
1 cup granulated sugar
1 teaspoon grated lemon zest
2 tablespoons + 2 teaspoons fresh lemon juice
1/4 cup Simply Lemonade (or just use water)
1. Combine the chopped rhubarb, granulated sugar, lemon zest, lemon juice, and Simply Lemonade in a large pot.
2. Bring the mixture to a boil.
3. Reduce the heat to medium-low and let simmer, stirring occasionally. Continue simmering until thickened, about 40 minutes.
4. Pour into a jam jar and use immediately.
5. If you do not plan to use the jam immediately, follow these instructions to properly can your jam for safe long-term storage.
(adapted from this recipe)
(adapted from this recipe)
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