Rhubarb Jam

Rhubarb jam

As I mentioned, I had a mother load of rhubarb, and at the time, had no idea you could freeze it. In hindsight, it makes total sense, you never serve it raw, so any cellular breaking down in the freezer really doesn't hurt anything. I digress....

Rhubarb jam is one of the easier jams to make and I like it as a base for other things like salad dressing and BBQ sauce and salad dressing: think rhubarb vinaigrette on arugula, cucumber and strawberry salad.

With fresh rhubarb, I like to macerate it overnight to draw out the liquid. If you're using previously frozen rhubarb, that cellular breakdown will accelerator the release of liquid and the overnight resting is less necessary. Once the rhubarb is mixed with sugar and has released its juices, all you need to do is cook it down.

It's pretty much a 1, 2, 3 thing. Mix, simmer, store.

THE RECIPE:

4 C diced rhubarb

2 C cane sugar

4 T lemon juice

If using fresh rhubarb, combine the rhubarb, sugar, and lemon juice in a bowl , cover and let it sit overnight or for at least 4 hours.

If from frozen, thaw the diced rhubarb and combine with the sugar and lemon juice.

In a large sauce pan heat the mixture until bubbling and let it simmer for 20 to 30 minutes stirring frequently. When the jam is thickened and holds it's form when you spoon a bit onto a plate, it's ready. If you're using previously frozen rhubarb, it may take longer to thicken up.

This batch made just over three 8-ounce jars. While I did sterilize the jars, I didn't hot process the jam because it was such a small amount that it could be stored in the fridge.

Thought for food.... stir a couple of tablespoons into some olive oil and white wine vinegar for a quick rhubarb vinaigrette, a bit of tarragon adds a nice touch too. Replace the sweets in your BBQ sauce with some of this jam -- its great for chicken or BBQ shrimp on skewers!