Mary's Recipe For Rhubarb Jam Recipe

Mary's Recipe For Rhubarb Jam

History of Rhubarb Jam:
Rhubarb jam has been enjoyed for generations, with its vibrant color and tangy flavor making it a popular preserve. Rhubarb itself has a long history, originating in China over 2,000 years ago. It wasn't until the 18th century that rhubarb made its way to Europe, where it quickly gained popularity as a culinary ingredient.

Fun Facts about Rhubarb:
1. Rhubarb is often mistaken as a fruit, but it is actually a vegetable.
2. The vibrant red stalks of rhubarb are edible, while the leaves are poisonous and should never be consumed.
3. Rhubarb is low in calories and packed with vitamins, making it a healthy choice for jams and desserts.

Now, let's dive into Mary's delicious recipe for Rhubarb Jam!

Ingredients:
- 3 pounds of rhubarb, skinned and cut into half-inch pieces
- 1/2 cup of cold water
- 2 pounds of granulated sugar
- Grated yellow rind of 2 large oranges
- Juice of 2 large oranges

Instructions:
1. Begin by preparing the rhubarb. Wash the rhubarb stalks thoroughly and remove any leaves, as they are poisonous. Cut the rhubarb into half-inch pieces, ensuring they are all roughly the same size.

2. In a large saucepan, combine the chopped rhubarb, cold water, granulated sugar, grated yellow rind, and juice of the oranges. Stir well to combine all the ingredients.

3. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent the sugar from scorching. Reduce the heat to low and let the mixture simmer for approximately 30 minutes, or until the jam becomes clear and thick.

4. While simmering, stir the jam occasionally to ensure it cooks evenly and does not stick to the bottom of the saucepan.

5. Once the jam reaches the desired consistency, remove it from the heat. You can test the readiness by placing a small amount of jam on a chilled plate – it should gel and not spread too much.

6. Transfer the hot jam into sterilized jars, leaving a small headspace at the top. Seal the jars tightly with lids and allow them to cool completely before storing.

7. Store the rhubarb jam in a cool, dark place. It will keep for several months, but be sure to refrigerate the opened jars for optimal freshness.

Enjoy your homemade Mary's Rhubarb Jam on toast, scones, or as a filling in pastries. Its tangy and sweet flavor is perfect for breakfast or a delightful afternoon treat!

Similar Recipes:
If you enjoyed making Mary's Rhubarb Jam, here are a few similar recipe ideas to explore:

1. Strawberry Rhubarb Jam: Combine fresh strawberries with rhubarb for a delightful twist on traditional rhubarb jam. The sweetness of the strawberries complements the tanginess of the rhubarb.

2. Rhubarb and Ginger Jam: Add a touch of warmth and spice to your rhubarb jam by incorporating freshly grated ginger. The combination of flavors is truly delightful.

3. Rhubarb Chutney: If you're looking for a savory twist, try making rhubarb chutney. This tangy condiment pairs well with cheese, grilled meats, and sandwiches.

Don't be afraid to experiment and add your own unique flavors to rhubarb jam. The versatility of rhubarb allows for endless possibilities and delicious creations!

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