Rhubarb jam – Confiture de rhubarb

Atsuko

March 18, 2024

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Atsuko

Founder of @Umami Sans Frontières

I previously introduced a sweet called rhubarb clafoutis, but this time I would like to introduce a sweet and sour jam that takes advantage of the sourness of rhubarb. Once you get hooked on this sweet and sour taste, you will be addicted. Rhubarb is a red vegetable shaped like celery, and in France and Germany, you can often see it at marchés and supermarkets in spring. Rhubarb is not often seen in Japan, but if you see it, please give it a try.

Expense

💵

Preparation

45 mins

Baking time

Rest time

180 mins

Ingredients

1 Portions

Metric Imperial

500 g

Rhubarb
300 g

Sugar
1

Teaspoon vanilla sugar or a little vanilla extract
2

Tablespoons lemon juice

Cooking time: Approximately 45 minutes *excluding time spent in the refrigerator

Ingredients:

Rhubarb 500g
Sugar 300g
1 teaspoon vanilla sugar or a little vanilla extract
2 tablespoons lemon juice

How to make it:

1/ Peel the rhubarb and cut it into lengths of about 2 cm.

2/ Mix the rhubarb, sugar, vanilla sugar, and lemon juice in a bowl. Cover the bowl with saran wrap and place in the refrigerator overnight.

3/ The next day, put all the contents of the bowl into a pot and heat it.

4/ Once it boils, reduce the heat to low and simmer for 30 minutes, stirring regularly.

5/ Put it in a sterilized and washed container, close the lid tightly, and leave it upside down for 10 minutes. (To sterilize the space between the lid and jam to prevent mold)

★The amount of finished jam is approximately 500-600ml.
★Please sterilize the container with boiling water before using.
★Vanilla sugar (vanilla essence) is added to bring out the flavor, but it is OK without it.
★This recipe uses cane sugar, but you can use white sugar if you prefer.
★The amount of sugar is approximately 60% of the amount of fruit, but please adjust according to your preference.
★Enjoy it with bread, yogurt, crepes, pound cake, etc.