Sugarlaws: Living Sweetly.

Rhubarb Jam

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June 8th, 2008 · Print Print

I have a soft spot for foods that are pink.  Gorgeous summer berries, pink frosting on cakes and cupcakes, and jam, jam, jam.

If I’m really being honest, I’d admit that my love of all things pink extends beyond the culinary realm.  My sister and I once spent a very long Sunday painting my entire law school apartment a really gorgeous shade of (you guessed it) pink.

Oh, it was good to be a 22 year old girl.

I was actually a little worried that my jam wouldn’t turn out as pink as I wanted it, because I bought my rhubarb from the farmer’s market, and all the rhubarb there was early in the season and at least half green.  But I went forward with the jam anyways, since I figured I could write a very amusing post about it if I ended up with green jelly.  Fortunately, once the rhubarb boiled down, the green disappeared, leaving me with a yummy, thick, and very pink jam.

I used pectin to set the jam because, well, what else am I going to use my box of pectin for?  But I think you could probably go without it — the jam would be a little runny but still really good.

Rhubarb Jam

INGREDIENTS:
1 pound rhubarb (about 4 stalks)
3/4 cups sugar
1/2 cup water
1 tsp pectin*

DIRECTIONS:
Trim the ends off the rhubarb stalks and cut the stalks into 1/2″ slices.

In a medium saucepan, cook rhubarb, sugar and water on medium/high heat until rhubarb breaks down into mush, about 8-10 minutes.  Add the pectin* and cook the rhubarb, while stirring, until it’s thick enough that you can see the bottom of the pan when you move the jam aside.  This should take about 3-5 minutes.

Remove rhubarb from heat, put the jam into a food processor and puree quickly for about 30 seconds.  Place the jam into a container and refrigerate for about 3 hours, or until jam is set.

Makes about 12 ounces of jam.  Use within 3 weeks refrigerated, or within one year if canned properly.

* For adding the pectin, follow the directions on the pectin box — mine also calls for calcium water, which I keep in my fridge.


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Tags: breads · condiments · food



32 responses so far ↓

  • 1 Marc @ No Recipes // Jun 8, 2008 at 8:53 pm

    Yum! I bet this would taste good strained and mixed into a cocktail:-)

  • 2 White On Rice Couple // Jun 8, 2008 at 9:12 pm

    I totally envy your jam!  It looks just perfect for summer!
    First of all, we tried growing out own rhubarb, but our dog eats the plant before we get to it. Secondly, we’re still new to this jam making world and still trying to figure out how to not get mold in our jars!

  • 3 Elle // Jun 8, 2008 at 10:31 pm

    Oh, it is a gorgeous shade of pink, isn’t it?  And it seems very easy to make.  Love it!

  • 4 Garrett // Jun 8, 2008 at 11:39 pm

    Yum!  That looks wonderful.  Jamming has always appealed to me, but the canning process seems a bit more complex – just an excuse to eat the jam that much faster, I suppose.

  • 5 Ann // Jun 9, 2008 at 5:44 am

    Such pretty jam! Sounds we spent our weekends with very similar activities! :-)

  • 6 katy // Jun 9, 2008 at 9:38 am

    Thanks guys!  White on Rice Couple and Garrett — I didn’t can these, because I’m still trying to find an inexpensive place in NYC to buy canning jars (probably will eventually have to order them off the internet) — I just put it in a container in my fridge.  I used it in another (upcoming) recipe, so I didn’t have trouble polishing off the whole jar within about 3 weeks, although it did start to separate a little towards the end.

  • 7 Ann // Jun 9, 2008 at 9:51 am

    Hey Katy, easiest to answer your question here (as opposed to there)… I buy my jars in Brooklyn at Tops or Brooklyn Kitchen. Not inexpensive, but I see them as an investment, since you can use them over and over (only buying new tops and rings now and then).  Also, I also used my marmalade as a filling, but you probably guessed that. :-)
    The potluck was fun and I got to taste Kama, which was very cool. Hope you can make the next one! (Maybe we should organize a “Greenmarket Potluck” for a Saturday night sometime?!)

  • 8 VeggieGirl // Jun 9, 2008 at 10:20 am

    Even though I’m not a huge fan of pink (red is my shade), I love pink-hued foods (especially fruit!) – that rhubarb jam looks absolutely stunning – yum!! Nothing beats the taste and freshness of homemade jam :0)

  • 9 NuJoi // Jun 9, 2008 at 11:00 am

    Jam??!!  I’m feeling really inadequate in my own domestic pursuits.  I think I’ll pick up some rhubarb at the farmer’s market this weekend.

  • 10 Susan from Food Blogga // Jun 9, 2008 at 4:37 pm

    My room was pink and silver when I was a little girl. Oh, how I loved it. And oh, how I love mouth-puckering rhubarb jam!

  • 11 kellypea // Jun 9, 2008 at 8:58 pm

    What a beautiful color!  It reminds me of pink champagne…I’ve never made jam, and have never purchased rhubarb.  I’ll have to hop to it, right?

  • 12 Kristen // Jun 10, 2008 at 9:29 am

    Your jam looks fabulous.  YUM!

  • 13 MyKitchenInHalfCups // Jun 10, 2008 at 3:55 pm

    Sweet Katy!  My grandmother always made us rhubarb pie which I loved then and still do today.  The jam looks grand.

  • 14 Jen (Modern Beet) // Jun 11, 2008 at 12:20 pm

    yum!  I just got some rhubarb at the farmer’s market and am planning on making rhubarb soda (basically rhubarb simply syrup with bubbly water).  I’ve been way into canning/preserving/pickling lately though, so perhaps I’ll give this a try.

    As for canning jars, I found mine at the local hardware store for $12-15/dozen depending on the size — have you tried that?  Also, if you don’t mind mixed jars, the goodwill typically has a lot, though you must sterilize them and buy new lids and rings

  • 15 Jen (Modern Beet) // Jun 11, 2008 at 12:26 pm

    Also, about the canning process being complex, I have found a pretty simple solution:
    1) Sterilize the jars by placing them on a cookie sheet in a 225 degree oven for 15-20 minutes.  At the same time soak the lids and rings in boiling water for 5-10 minutes.
    2) Fill the jars with hot preserves, put a lid & ring on, then flip the jars upside down and allow to cool.  Somehow (magic?? :) ) this seals the jars and no water bath is necessary.

    This process is good for jams/marmalades, but if you want to do cold pickled things (pickles, sauerkraut), you still have to do the water bath etc.

  • 16 giz // Jun 11, 2008 at 2:24 pm

    I really need to find a neighbour that grows rhubarb in their yard.  It’s so expensive at the store these days.  I love it and use it for so many things and I so love the jam.  Tagged

  • 17 Alanna // Jun 11, 2008 at 6:50 pm

    I just found your blog while searching for petit fours, and it’s so gorgeous!  I also blog about food, and I’m moving to New York soon for law school, so it makes me so happy to see that you are able to both practice law and make such beautiful food.  I can’t wait to keep reading!

  • 18 Jennifer // Jun 23, 2008 at 8:20 am

    So I looked all over online and decided that your rhubarb jam recipe was the best looking. Actually I liked your blog so much that I added it to my Yahoo! I made the jam and it was a bit tart for my taste so I added 1/4 Cup more sugar but it was fabulous jam! Thanks for the recipe.

  • 19 Danish Braid | sugarlaws // Jun 29, 2008 at 8:21 am

    […] improved.  In fact, eventually, throw in a little rhubarb jam, and I could get it to picture (c), which is this tasty little […]

  • 20 Connie // Jul 7, 2008 at 9:02 pm

    There is also an easy strawberry/rhubarb freezer jam recipe: Combine 8 cups of chopped rhubarb with 4 cups of sugar.  Cook until rhubarb is soft and then add 2 small (3 oz) packages of strawberry jello and cook for a minute or two to dissolve.  When cooked, put into sterile pint jars. Leave lids off jars until cool.  May be refrigerated 2 weeks or frozen for later use. Makes 4 pint jars.

  • 21 eggsintomatoes.com » Blog Archive » We Be Jammin’ // Jul 9, 2008 at 4:14 pm

    […] fun with the rhubarb! Besides the ice cream and the painting of the rhubarb, I just had to make sugarlaws jam recipe. Oh. My! It came out perfect! I was worried about using just the 1 tsp. of pectin, but it worked. I […]

  • 22 maybelles mom (feeding maybelle) // Jul 13, 2008 at 10:42 am

    yum.  I once tried to paint a room in my apartment pink, but when the color went on the wall it was too baskin robbins. Alas, your jam would have been a much better color.

  • 23 maybelles mom (feeding maybelle) // Jul 14, 2008 at 8:28 pm

    made the jam.  it was delicious.  thanks.

  • 24 Raspberry-Fig Frozen Yogurt | sugarlaws // Jul 17, 2008 at 7:50 am

    […] become unavailable again! That means that recipes involving blueberries, figs, sour cherries, and rhubarb get priority, and a lot of those just happen to be dessert recipes. It also means that this […]

  • 25 101 Homemade Jam, Jelly & Marmalade Recipes : TipNut.com // Jun 4, 2009 at 11:06 am

    […] Rhubarb Jam: I used pectin to set the jam because, well, what else am I going to use my box of pectin for? But I think you could probably go without it — the jam would be a little runny but still really good. Recipe found at Sugarlaws. […]

  • 26 Rebecca // Jan 31, 2010 at 5:35 pm

    I just made his. My rhubarb wasn’t very red so i coloured the mix with some beet juice (very natural!) and I used juice of 1/2 a lemon instead of pectin. My jam came out much more opaque than yours and still a little greenish. delicious though, thanks for the recipe!

  • 27 Rhubarb Jam « Lievebee's Blog // Jun 29, 2010 at 1:31 pm

    […] 06/29/2010 by lievebee This year I approached the jam making with a whole new confidence (complements of last year’s success in this department).  I was a one woman assembly line, happily trashing the kitchen as I went.  The recipe I used was from the Sugarlaws Blog. […]

  • 28 recipe rhubarb jam // May 20, 2011 at 3:34 pm

    […] Rhubarb Jam | Sugarlaws Jun 8, 2008 … So I looked all over online and decided that your rhubarb jam recipe was the best looking. … […]

  • 29 Heather // May 23, 2011 at 12:16 pm

    I’m so excited… we have a large patch of rhubarb in the garden and I never get through it all… I’ve got fifty pounds in the kitchen now and I’m hoping to can enough of this jam to last me all year!  YUMMY!

  • 30 karen // Jul 10, 2011 at 5:40 pm

    Yummy I just made two (separate) batches of your rhubarb jam and it IS lovely and jammy and such a beautiful colour.  Thanks so much

  • 31 Cathy // Sep 3, 2011 at 9:06 pm

    I just made this jam and wanted to tell you how yummy it is! I love that it’s so simple as well.

    I did find that I had to use about 5 tsps of pectin in order to get the right consistency, but overall, I’m quite pleased with how it turned out. Thanks!

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