Serious Rhubarb Jam

Serious Rhubarb Jam






Serious Rhubarb Jam

Rhubarb was a plant my grandmother tended with gusto. She would cover the early spring plants with a wooden ash bushel basket. By doing this the leaves would be smaller and the energy and sugars would collect in the stalks.

I found that the stalks are more reddish and do taste better

She made this no nonsense rhubarb jam that she used for pancakes and for braising a pork roast.

She also insisted that it was used as a natural laxative which I also concur as being correct.

I made some and use it for braised duck breasts and for chutney.

You will need:


2-1/2 lbs unpeeled rhubarb

2 tbs lemon juice

6 cups sugar or Splenda to taste

1-pouch Certo Fruit Pectin

1-cup water

Chop cleaned stalks of rhubarb into ½ in pieces

In saucepan, add rhubarb lemon juice and water

Bring to a boil and simmer, covered until soft, about 1 minute

Measure out 4 1/2-cups prepared rhubarb and return to saucepan

Stir in pectin, bring to boil

Add sugar

Return to a hard boil for 1 minute

Remove from heat and stir for 5 minutes, skimming the foam

Pour into warm sterilized jars leaving 1/4″ head space

Cover with lids and screw caps

Process in hot water bath for 5 minutes.                   [Makes 4×8 oz jars]






Grandmas Rhubarb Ice Tea Cure All

During the first part of summer my grandma would make this delicious drink.

It was always in the fridge until she ran out of rhubarb. Give this recipe a try and enjoy its unique flavour.

You will need:

8 cups rhubarb, cut into 1 inch pieces

8 cups water

Some grated rind of 1 orange and 1 lemon plus the juices.

3/4 cup sugar, Splenda or honey

1 pint fresh strawberries, mashed

Simmer rhubarb on the water until tender ( 20-25 min).

Strain, pressing on the rhubarb with a spatula to extract all the juice.

Stir in the lemon or orange juice and rind. Mix in optional mashed strawberries.

Add sugar, stirring until dissolved.

Chill and serve over ice.                                  [Makes about 80 ounces]