Rhubarb Jam with Rose
Our best rhubarb jam recipe with rose, less sugar, more flavour and thickened easily with or without pectin thanks to lemon and maceration.If your rhubarb is green, then add dried hibiscus flowers to turn your rhubarb naturally red. Recipe uses pectin sugar but if using without, macerate with the lemon rind/pulp, high in pectin.
Equipment
- 3 sterlised jam jars with lids
Ingredients
- 1 kg (2lb 3oz) rhubarb stalks organic
- 600 g (1¼lb) sugar with pectin (or granulated sugar)
- 2 tablespoon lemon juice or juice from a lemon (See NOTES)
- 1 teaspoon rose water
- 2 tablespoon dried hibiscus flowers (carcadé or hibiscus teabag) OPTIONAL, if your rhubarb is green
Instructions
- Wash, discard the end stems with any trace of leaves and cut the rhubarb into medium slices.
- Weigh the rhubarb in a large heavy-based pan and add the sugar, lemon and rosewater (SEE NOTES on green rhubarb). Cover and leave the rhubarb to macerate in the sugar for about 2 hours or overnight at room temperature, until the sugar dissolves and liquid extracted from the rhubarb.
- Meanwhile, sterilise 3-4 jam jars to ensure they are spotlessly clean. Steep and boil in a pan of water for 2-3 minutes and set aside to dry on a clean kitchen towel.
- Stir well then heat on medium-high for about 15 minutes. Skim off any slight trace of foam (macerating helps reduce this) and remove lemon pulp, if using. Turn down the heat slightly (don't boil as will destroy the flavours) and leave to simmer for about 30 minutes, stirring occasionally, until the jam thickens.
- When thick enough, spoon the hot jam into the sterilised jars as much as possible to the top, and tightly close the lids to seal. Turn the jars upside down until cool or seal them by plunging in a water bath.
Notes
Pectin Sugar: Ensure this is good quality without any 'extra' ingredients apart from sugar or pectin. Alas, there are many that add unnecessary ingredients like oils.
Without Pectin: use granulated sugar and add the lemon rind/pulp while macerating. Remove once the jam has heated for the first 15 minutes.
Storage: keep in a cool, dry place and consume within the year. Refrigerate once opened.
Serving suggestions: serve spooned on fresh brioche, Scotch pancakes or crêpes.
Great as a rhubarb and rose filling for pink macaron shells. NUTRITIONAL INFORMATION: 250 Calories per ¼ of a pot.
Great as a rhubarb and rose filling for pink macaron shells. NUTRITIONAL INFORMATION: 250 Calories per ¼ of a pot.