Rhubarb Jam: A seasonal delight to save for your winter months

The weather is nice, so rhubarb reigns supreme in our gardens. This sour-sweet gift of nature is perfect for preserves that will make the colder months more pleasant. Today, I'll share a recipe for a delicious rhubarb jam that will impress you with its natural taste and aroma.

By collecting seasonal rhubarb stalks, you have a fantastic opportunity to create remarkable preserves, adding tasty jams to your pantry. Do it without preservatives and artificial colours, using a simple recipe to transform your rhubarb into delights for the jar.

Preparing rhubarb jam is incredibly simple and does not require fancy ingredients. You only need:

• 500 grams of rhubarb,
• 300 grams of sugar,
• juice from 1 lemon,
• 1 teaspoon of grated lemon zest,
• 1 teaspoon of vanilla extract.

Preparation:

1. Wash, peel, and cut the rhubarb into small pieces. In a large pot with a thick bottom, combine the chopped rhubarb, sugar, lemon juice, and zest.
2. Cook over medium heat, stirring, until the rhubarb softens and the mixture thickens (about 15-20 minutes EST).
3. Add vanilla extract and cook for a few more minutes.
4. Transfer the hot jam into sterilized jars, seal them tightly, and turn them upside down.
5. Let them cool, and then store in the refrigerator or pantry.

Rhubarb jam is an excellent way to use this seasonal vegetable. It works great as an addition to sandwiches, pancakes, waffles, or ice cream. We can also use it for pies, cakes, and other desserts. Rhubarb pairs beautifully with other fruits, such as strawberries, raspberries, or apples.

You can also experiment with spices, adding cinnamon, cardamom, vanilla, cloves, or nutmeg to the jam.