This jam comes together easily. Just simmer on the stove with a few scoops of sugar and plenty of chopped rhubarb, until the entire kitchen is filled with an intoxicating aroma.
Okay, there is a tiny bit more to it than that… but not really. We refrigerated the thinly sliced rhubarb mixed with the sugar overnight to draw out the liquid from the rhubarb stalks, and then simmered it the next day for about an hour. You will know when it’s done because a thick jammy jam will form.
When cooking most acidic jams, jellies, or preserves, it is recommended that you do not cook down your fruits in metals like aluminum or untreated cast iron. This is because the acid in the jam, jelly, or preserve can leach a metallic flavor into your final product.
If rhubarb is your thing, this jam is delicious on its own. However, we recommend that you make an Icelandic Happy Marriage Cake (
recipe to come!), or fill a layer cake with it, or just spread it on your morning toast. We feel like an ice-cream is in the works and even possibly a tart is in order… or try our Strawberry “Rhubars” … we love rhubarb.
- 3 cups (approximately 1 lb) finely sliced rhubarb stalks, as red as you can find
- 1½ cups sugar
- Wash the rhubarb stalks well, being sure to remove all toxic leaves. Slice thinly and place in a plastic or glass bowl (a plastic/glass food container works well).
- Mix in sugar.
- Cover with plastic wrap, or lid to food container, and refrigerate overnight. The sugar draws out the water from the rhubarb.
- Once refrigerated, place rhubarb mixture in a non-alumnium pot and bring the pot to a low boil. Reduce heat to low and allow the mixture to simmer, for 1 hour, stirring occasionally.
- Remove from heat, cool, and refrigerate until using.
- Jam can be stored in refrigerator for up to 3 weeks.