Toast with jam. My girl can eat four slices of toast with jam for breakfast… and another four for lunch given have a chance. She loves toast with jam.
There are worse things she could be eating, and at last she is eating breakfast now, that is a huge plus for my picky eater. Just the same, I am trying to pack as much into that toast and jam as I can. Thankfully she’ll happily eat bread full of seeds and whole grains, and thankfully we make our own jam so I know there is only fruit and sugar in it.
Keeping up with demand for jam has meant our stash of berry jams from summer was gone by the start of winter. Time for a new tactic. With the rhubarb growing out of control at the moment, it was time to make rhubarb jam.
Rhubarb jam is sweet, tart, earthy, and gloriously pink!
And when I say ‘earthy’ I am not trying to be all fancy, there is really is something earthy about the taste of rhubarb. Morgan described it well – “it tastes a little like dirt… really yummy dirt!”
Best of all rhubarb jam is really easy to make, even I didn’t muck it up!
Before you start to make the jam you need some jars to put it in.
Preparing Jars for Jam.
We use recycled jars with their matching lids, but you can buy special canning jars and lids which would be better if you plan to store your jam for a long time, or give it as gifts.
Whatever jars and lids you use, they need to be VERY clean. We run ours through the dishwasher on a hot cycle then we put the wet jars into a moderate oven to heat sterilise them for about 30 minutes, while leaving the lids to cool and dry.
You need the jars to be quite hot when you put the jam into them, so either time the heating of your jars right or just turn to oven back on 5 minutes or so before you jam is done.
Rhubarb Jam Recipe
- 1kg chopped rhubarb
- 1 kg sugar
- juice of one lemon
- Wash and chop your rhubarb into small pieces.
- In a large pot combine the rhubarb, sugar and lemon, and leave it to sit for an hour or so until the juices begin to seep out of the rhubarb. (You can leave it over night, but put it in a non-reactive ceramic or plastic bowl if you want to do that)
- Put the pot on a low heat and stir often until the sugar has dissolved and the rhubarb begins to break down. Have a quick taste and add more lemon if you like it really sour like we do.
- Turn up the heat a little until the jam is just simmering and cook, stirring often, until the jam begins to thicken.
- This will take around 10-15 minutes and you’ll notice the mixture gets noticeably thicker. Once you a re leaving a trail in the mixture with your spoon it is time to put it into the jars.
- Carefully pour the hot jam into your warm jars, leaving about a centimeter at the top. Pop the lids on tight.
Some people suggest to invert the jars of jam once you have filled them, but we don’t do that. As they cool they seal well and usually suck the ‘button’ down on the top of the lids. Any jars with buttons that haven’t been sucked in we either eat straight away or put in the fridge.
This only makes a small amount of jam, and you can easily half the recipe if you don’t have as much rhubarb as we do, or plant some rhubarb. It’s fabulous to have something so bright pink and fresh, it’s like a little bit of summer in the middle of winter!
Have you ever made jam? What is your favourite kind?