Rhubarb Jam, 3 Ways!

My Rhubarb Jam Adventure: Three Delicious Variations

As a busy working mom, finding time to cook is always a challenge. But recently, I was gifted a huge amount of rhubarb, and I knew I had to do something with it. I love rhubarb's tartness, but I also get bored easily when it comes to recipes. Making the same thing day after day just isn't my style. So, instead of one big batch of jam, I decided to experiment and create three different variations, each with its own unique flavor profile. This way, I could enjoy the bounty of rhubarb without the monotony of repetition. The best part? My clever method of preparation actually saved me time and kept the mess to a minimum!

The idea struck me while I was organizing my pantry. I had several jars sitting around, perfect for preserving this delicious fruit. The possibilities felt endless. Could I combine it with raspberries? What about plums? My inner culinary explorer was buzzing with excitement. And the great part is it allowed me to use my time efficiently. Instead of spending hours on a single recipe, I could tackle three in relatively quick succession. The secret lies in making a base rhubarb mixture first. Once that’s done, the rest is easy peasy, lemon squeezy!

Simply Rhubarb Jam: This is the purest expression of the rhubarb’s flavor. Sweet and tart, it’s a perfect balance of tangy and sugary goodness. I started with a simple base of rhubarb, lemonade, lemon zest, and a pinch of salt to bring out the fruity flavors. It’s surprisingly quick to cook and so satisfying to make! Raspberry Rhubarb Jam: Adding raspberries to the base mixture brought a burst of bright, fruity sweetness. The raspberries’ delicate flavor complemented the rhubarb beautifully, creating a jam that's both sophisticated and delicious. Plum Rhubarb Jam: I decided to venture a bit outside of my comfort zone here and opted for a rich, earthy twist by blending in some Italian plum puree. This created a surprisingly complex and luscious jam with a deeper color and a velvety texture that exceeded my expectations. The sweetness of the plums beautifully balanced the tart rhubarb.

The entire process was more manageable than I anticipated. I made roughly 15 cups of jam in total—a good amount to keep me stocked up for months. Having different flavors also prevents the "jam fatigue" I've experienced before, and it's wonderful to have this handmade treat on hand for bread, scones, or just a simple spoon!

Making jam has become more than just a way to preserve fruit for me; it's a relaxing ritual, a chance to be creative in the kitchen, and a source of immense satisfaction. Knowing I created something delicious and unique from scratch fills me with a sense of accomplishment, and, as a bonus, I get to delight my family with my creations. So, whether you're a seasoned jam maker or a complete beginner like I was, I encourage you to give this recipe a try. It's simpler than you think, and the results are undeniably rewarding.

The best part of this entire jam-making adventure wasn't just the delicious results but the sense of accomplishment I felt. It's a testament to the idea that even the busiest schedules can accommodate a little bit of kitchen creativity. Plus, the homemade touch adds a layer of warmth and love to everyday treats, making them even more special.

Step-by-step

• Place plate in the freezer.
• In a large pot combine rhubarb, lemonade, zest and juice from the lemon, and salt. Bring to a boil.
• As rhubarb softens use a whisk or potato masher to crush the rhubarb until they are fully broken down.
• Gently boil for 5 minutes stirring continuously.
• Separate mixture into 3 equal parts (or close to equal, it doesn't have to be precise), leaving one part in the pot.
• Simply Rhubarb Jam: Start with the rhubarb mixture that was left in the pan. Continue to gently boil and start adding sugar, half cup at a time, stirring in each half cup. Stop at 2 cups, stir until sugar is dissolved. Taste test. If not sweet enough add another half cup of sugar (or full cup if still very sour), taste test again. Continue until taste is to your liking. Bring to a roiling boil, add 1 package of pectin, stir in completely. Boil for 1-5 minutes stirring continuously, doing the fork test every min or two. If the mixture doesn't thicken enough, add 1/3rd of a package of pectin more and repeat last step. Once thick enough remove from heat, ladle into sterilized jars, seal, and boil for 10 minutes.
• Raspberry Rhubarb Jam: Combine 1 part of the rhubarb mixture with raspberries. Gently boil until raspberries start to break down then follow the same steps as with the Simply Rhubarb Jam recipe.
• Plum Rhubarb Jam: Combine last part of the rhubarb mixture with plum puree. Gently boil for 5 minutes then follow same steps as with the Simply Rhubarb Jam recipe.