This rhubarb jam recipe is perfect for the spring. It's fresh, tasty and delicious!
Around mid-spring at the market, the sight I anticipate most is that of the first rhubarb, a sure sign that the bitter cold has finally gone and warmer days are on their way, bringing with them a new season of growing.
As such, my first preserving project in the spring is usually this simple rhubarb jam, followed by a few of my favorite variations:
- Rhubarb-Ginger Jam: add 1 Tbsp ground ginger to the rhubarb before cooking. Follow the rest of the recipe as written.
- Rosemary-Infused Rhubarb Jam: Add 2 sprigs rosemary to the rhubarb before cooking. Follow the recipe as written, and then right before ladling the jam into the jars, remove the sprigs.
- Rhubarb-Lemon Jam: Add the zest of 1 lemon and replace 2 Tbsp of the water with 2 Tbsp of lemon juice. Follow the rest of the recipe as written.
I find that this tart jam pairs quite well with scones and biscuits, although I also tend to do a fair amount of baking with it. This lovely pink spread makes a great spring gift as well! All you need to make it special is a pretty pink bow tied around the top.
I think people tend to be unsure of what to do with rhubarb and avoid it. If that's you, consider this recipe your nudge to try out using rhubarb in the kitchen! Because this jam is easy to make, it removes that uneasiness you might get from using a new ingredient.
Once you try this rhubarb jam with your breakfast, you'll understand why it has become one of spring's favorite ingredients for so many people.
Do you have a favorite bit of produce that marks the start of spring for you? Have you tried our Strawberry Rhubarb Jam? We dare you not to love it!
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