Last fall, I shared so many jam recipes from our wedding favors, but there are as many more possibilities for jam as there are variations of fruit, so I give you another. And although I have already posted a recipe for strawberry rhubarb jam, and another for plum rhubarb preserves, both in the wedding jam post, this one is just rhubarb. With less sugar than I usually add and nothing but lemon to enhance the tart fruit, this rhubarb jam tastes so clean and fresh, just like spring.
When it's rainy like it has been, I crave simple comforts like tea and toast. We sampled the jam on sourdough bread spread with lightly salted grass-fed butter, and I would have been happy just eating bread and butter and jam for lunch and dinner that day, too. But, seeing as how this is real life and not Bread and Jam for Frances, I must be a grown up and eat protein and vegetables, too. If only I could live on bread, butter and jam, though.
The beauty of this jam is that it set the inspiration for two more recipes, a rhubarb blueberry crumb tart, and rhubarb jelly doughnuts with a pink rhubarb glaze. But for those, you'll have to wait for another post.
- 1 1/2 pounds rhubarb, chopped
- juice and zest of 1 small lemon
- 2 tablespoons classic pectin
- 1 cup, plus 2 tablespoons, granulated sugar
Remove from the heat and pour into jars. Refrigerate to chill, then use within about a month.
Yields 3 half-pint jars
Recipe from Curly Girl Kitchen