We have two Rhubarb plants that have leave as large as an Elephant’s ear. The stalks are taller than my children and they are ready to harvest now. The answer is jam!
I began by cutting 5-6 stalks. I rough chopped them. It ended up being 2.5 lbs of Rhubarb (approx. 10 cups chopped).
Recipe:
10 cups chopped Rhubarb
2 cups water
2 boxes pectin (Trader Joe’s carries a brand that is my favorite)
1 tsp butter
6 cups sugar
2 Tbsp lime juice
Bring Rhubarb and water to boil on medium heat until Rhubarb is tender about 8-10 minutes. (Note: After it was cooked, I used an immersion blender to break up the chunks, but I would not do that again. I actually missed the different textures).
The jam was bubbling and spitting so much that once the Rhubarb was tender, I turned the heat off. Then add all of the remaining ingredients: pectin, butter (this cuts down the foam Rhubarb creates), sugar and lime juice. Once all of the ingredients are incorporated resume heat and once boiling then hard boiled for 1 minute. That’s it. Turn the heat off and let cool for several minutes. The jam is hot to handle (therefore be careful) and ladle into jars. I used recycled salad dressing jars. Refrigerate and consume within 3 weeks. These make wonderful gifts to family and friends. Remember these are not canned jams and must be kept refrigerated. Enjoy!
P.S. I added 1 tsp of cinnamon to try out a different variation. It changed the color of the jam to a deep green instead of vibrant green. It also changed the flavor profile to taste more like apple butter. It’s still delicious, but I like the jam without the cinnamon better.
