Rhubarb jam

Rhubarb season is short lived but so exciting, it’s finally a sign of summer.

A rhurbarb plant can grow up to produce a pretty big quantity of those vibrant magenta stalks. Turning it into jam is an easy way to spread the joy a little longer.

Ingredients:

•6 cups of chopped Rhubarb stalks

•2 cups of sugar/ sugar alternative, if you go with honey or maple syrup cut in half

•A pinch of salt

•1 tablespoon of lemon juice

Preparation:

•Rince and remove the leaves from the stalks.

•Chop the Rhubarb in chunks, about 1cm is my go-to.

•Add all the ingredients to a saucepan.

•Cook at medium-high heat until the mixture starts to simmer ≈20 minutes

•Stir often to avoid burning*

•Reduce heat and continue to cook for another 10 minutes until the cubes are soften.

•Allow jam to cool slightly before putting it into jars.

•Keep in the fridge.

Back in June 2022, I was just settling in my house when I heard knocking at the door, it was my neighbour with a rhubarb offering. It started off the neighbourship beautifully. 

For me Rhubarb is associated with a welcoming feeling, something that is familiar, safe and comforting.