I don’t know if you knew this, but it is already rhubarb season! To me that screams strawberry rhubarb pie. I LOVE strawberry rhubarb pie, it is by far my favorite pie, even including lemon meringue. Like to the point where I could probably eat an entire pie in one sitting. You may think I am kidding but I am not. I really love pie.
Unfortunately that doesn’t exactly mesh with my weight-loss goals. Or in my male friend’s words “toning goals.”
So while I was sitting by and watching my friends make strawberry rhubarb pie and posting all of their delicious pictures on facebook. I decided to make jam. Thanks to the lovely idea by my co-worker.
This idea was a little intimidating, I mean there are all sorts of important rules and scary things that can happen (like botulism…yikes!) if a recipe isn’t made correctly.
I have made freezer jam before and that is super easy. But I didn’t really know if I could do that with rhubarb. So I decided to try making canned jam. Thankfully because of my culinary hoarding ways I only had to buy the jars and the rhubarb.
I got the recipe from Leite’s Culinaria. But I cut the amount in half because this is my first time canning and I didn’t want to be stuck with several cans of jam if I didn’t like it.
I do like this recipe. I think next time I will try using a orange instead of a lemon, just to see what it tastes like; and I will use less sugar. The recipe isn’t sweet, but it definitely isn’t tart like rhubarb. I like my rhubarb to be tart.
makes 1 1/2 pints or 3 half pints
1 1/2 pounds rhubarb, trimmed, rinsed, and cut into small chunks
1 1/2 cups sugar
2/3 cups water
1/2 lemon, juiced, seeds reserved in a cheesecloth pouch or tea ball
- Sterilize the jars for canning by boiling them and their lids. Place a small plate in the freezer. So you can test to see if the jam is done later.
- Put the fruit, sugar, water, and lemon juice, spent halves, and seeds (they provide the necessary pectin) in a large bowl and set aside at room temperature for 1 hour. Remember to put the seeds in a cheesecloth or a tea strainer ball.
- Pour the contents of the bowl into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Skim the foam from the surface as the jam cooks.
- Drop the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. *The rhubarb jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.
- Remove the seed bag and lemon halves and compost them. Place the rhubarb jam in sterilized jars, filling them to the bottom-most ring. Gently tap the bottom of each jar on the counter to release any air bubbles. *Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Just tight enough so that it is snug, but not too tight. *Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. Remove the containers with tongs and let cool on the counter. Oh and if you hear a *POP* sound that is totally normal. Actually it’s a good thing. When the jam is cool, remove the metal rings, check for proper seals, and label with the date and contents. Store the rhubarb jam in a cool, dark cupboard until ready to use for up to 1 year.