Rhubarb Jam
12 servings
20 minutes
Rhubarb jam is a refined treat with a light tartness enclosed in a soft, silky texture. Rhubarb, known in Europe for several centuries, was originally used for medicinal purposes but has become an important culinary ingredient over time. Its refreshing, tangy flavor pairs wonderfully with sugar, creating a harmonious balance of sweetness and acidity. This jam is perfect for toasts, croissants, or delicate cheese desserts. The addition of gelatin gives it density, making it convenient for serving and storage. Its vibrant color and rich flavor make it not just a treat but a true decoration for any breakfast or tea time.
1
In a large saucepan, mix finely chopped rhubarb and sugar. Cover with a lid and leave overnight.
- Rhubarb stalks: 1000 g
- Caster sugar: 3 glasss
2
Place the rhubarb in a saucepan over medium heat and cook, stirring, then reduce the heat to low after boiling. Remove from heat and stir in the gelatin.
- Rhubarb stalks: 1000 g
- Gelatin: 100 g
3
Pour the jam into jars, seal them, and leave to set.
