French Rhubarb Jam Recipe
User Reviews
4.7
French Rhubarb Jam Recipe
Description
French Rhubarb Jam Recipe starts with fresh rhubarb stalks peeled and chopped, mixed thoroughly with a generous amount of sugar and freshly squeezed lemon juice. For enhanced pectin content and natural tartness, lemon halves are sometimes included in the pot. The mixture can be left to macerate, allowing flavors to meld before cooking.
The jam is brought to a rolling boil and then simmered slowly, with occasional stirring until it reaches the setting temperature of 220°F (105°C). To confirm readiness, a cold plate test is used by placing hot jam on a chilled plate to observe if it thickens without running, ensuring a jelly-like consistency once cooled.
Once set, the jam is poured into sterilized jars ready for storage. The final product balances the signature tartness of rhubarb with sweetness and a lemony sharpness. This jam works well spread on breads, scones, or as a component in pastries and desserts.
Using garden-fresh, organic rhubarb and untreated lemons is recommended to avoid unwanted chemicals. Proper testing for set and using quality jars promote safe storage, with the recipe yielding approximately three jars of jam.
Ingredients
- 2.2 pounds rhubarb fresh stalks
- 3 ½ cups sugar regular plain
- 1 lemon juice, keep lemon halves
Instructions
- Rinse your rhubarb stalks and peel.
- Cut your rhubarb stalks into smaller pieces/slices.
- Place the rhubarb pieces into a large jam pot.
- Add sugar and the juice of the lemon. You can add the lemon halves too if you like (extra natural pectin).
- Mix everything well. At this point, you can choose to leave the ingredients to infuse for a while (i.e., macerate overnight), which might result in a better jam, or you can start to cook the jam straightaway.
- Bring your jam to a rolling boil and stir occasionally.
- Take down the heat and allow your jam to simmer or cook slowly until it is set.
- Check if your jam is set with a candy thermometer, 220 Fahrenheit/ 105 Celsius. Also, do the setting test by dropping some hot jam on an ice-cold plate (which you kept in the freezer previously) and move around the plate to see if the jam is running. The jam is set if it's not moving, if not, cook your jam further and repeat the test until set. *see Notes
- Pour jam into clean sterilized jars and fill up to the rim. Close with a lid tight and turn upside down quickly.
- Leave the jam like that until it has cooled a bit, and you can turn it back. Don't keep your jam upside down for too long or else you will have unwanted vacuum pockets forming at the jar base.
- Label and store in a cool and dry place until further use. Store in the fridge once opened.
Notes
- Use fresh organic rhubarb for best flavor and safety.
- Keep sugar quantity unchanged to ensure proper preservation.
- Include lemon halves for natural pectin; ensure lemons are untreated to avoid pesticides.
- Test jam setting using the cold plate method or candy thermometer at 220°F to confirm safe preservation and texture.
- The cooking time varies between 30 to 90 minutes depending on jam consistency.
- This recipe yields about three jars of jam; use sterilized jars for storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3half pint jars (~300 ml)
Amount Per Serving
Calories 1143 kcal
% Daily Value*
| Serving | 1half pint jar | |
| Calories | 1143kcal | 57% |
| Carbohydrates | 293g | 98% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 17mg | 1% |
| Potassium | 1013mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 280g | 560% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 46mg | 51% |
| Calcium | 298mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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