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Preserving some of your rhubarb by making jam is a great way to enjoy this wonderful seasonal vegetable, in and off season.

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There are a number of ways to make rhubarb jam, and we will be comparing two of them.

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Rhubarb contains a small amount of pectin. Adding additional pectin is not necessary, as the jam can be made with just rhubarb and sugar alone.

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However pectin can be added to give the rhubarb jam a more gelled consistency, and there are a number of ways that this can be done.

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Ingredients for rhubarb jam without pectin: * 6 cups of chopped rhubarb * 1 cup of white sugar

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First start with the process of maceration, to draw the juice from the flesh of the rhubarb. This juice is then used to start the rhubarb jam.

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Strain the rhubarb chunks through a strainer, removing the juice from the fruit.

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This strained rhubarb juice from macerating the rhubarb pieces, will be used as the base for the rhubarb jam.

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Boil the rhubarb juice for several minutes, then add the rhubarb pieces back into the pot.

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Cook for five to ten minutes on medium to high heat until the rhubarb softens completely and the mixture becomes thick.

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Pour into canning jars, and place lids on the jars. Boil for ten minutes using a water bath canner for further safe preservation and a longer shelf life

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Ingredients for rhubarb jam with pectin: * 6 cups of chopped rhubarb * 2 cups of white sugar *juice of 1 freshly squeezed lemon

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The directions of the second jam are similar to the first. The only difference is the addition of the lemon, and the increased sugar amount.

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Add the lemon when you are adding the sugar to the chopped rhubarb, as you are preparing to macerate the mixture.

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Follow the same step by step process for the previous jam without pectin, for cooking and storing.

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The jam with pectin has a gelled texture compared to the first, which is a result of adding pectin from the lemon. It's also much sweeter.

For more information see the recipe!