My mother was always making rhubarb jam when I was a little girl. We had a huge patch of it growing behind our house. My sisters and I would pick stalks of it to eat while we played outside. We would see who could take the biggest bite without spitting it out due to the rhubarb’s sour taste. Sometimes, we’d sneak a small bowl of sugar to dip our rhubarb in. such fun memories! We also had wild strawberries growing on our property.
In addition to jam, my mother would also make a strawberry-rhubarb sauce that we’d eat over pound cake or ice cream. sometimes, my sisters and I would eat it with a spoon like soup.
Ingredients
Instructions
Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilized jars and sealing. Will keep for 6 months in a cool, dark place.
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Quick Tip: Sometimes, I’ll toss some strawberries into the mix of this jam. Yummo!