Forced Rhubarb Jam by @ravneeteats

1h
Medium

1 serving

🌿

1 kg

Forced Rhubarb

🍬

1 kg

Sugar

🌺

5 g

Dried Hibiscus

🌼

5 ml

Vanilla

🍋

15 ml

Lemon Juice

Preparation Steps

  1. Step 1/12

    Wash 1 kg forced rhubarb and trim away the ends.

    forced rhubarb
    🔪chopping board
    🔪chef's knife

  2. Step 2/12

    Cut the forced rhubarb into 2 cm pieces.

    forced rhubarb
    🔪chopping board
    🔪chef's knife

  3. Step 3/12

    Combine the chopped forced rhubarb with 1 kg granulated sugar in a large mixing bowl.

    forced rhubarb
    granulated sugar
    🥣large mixing bowl
    🥄wooden spoon

  4. Step 4/12

    Add 5 ml vanilla extract and 5 g dried hibiscus to the rhubarb mixture.

    vanilla extract
    dried hibiscus
    🥣large mixing bowl
    🥄wooden spoon

  5. Step 5/12

    Cover the bowl and macerate the mixture for 120 min, until the sugar has drawn juice from the rhubarb.

    forced rhubarb
    granulated sugar
    vanilla extract
    dried hibiscus
    🥣large mixing bowl

  6. Step 6/12

    Transfer the macerated rhubarb mixture to a large saucepan.

    forced rhubarb
    granulated sugar
    vanilla extract
    dried hibiscus
    🍲large saucepan
    🥄wooden spoon

  7. Step 7/12

    Heat the mixture gently, stirring until all sugar is dissolved.

    forced rhubarb
    granulated sugar
    🍲large saucepan
    🥄wooden spoon

  8. Step 8/12

    Bring the jam to a steady boil and cook for about 25 min, stirring frequently to prevent sticking.

    forced rhubarb
    granulated sugar
    🍲large saucepan
    🥄wooden spoon

  9. Step 9/12

    Skim off any foam from the jam surface with a slotted spoon.

    🍲large saucepan
    🥄slotted spoon

  10. Step 10/12

    Add 15 ml lemon juice and stir it through the bubbling jam.

    lemon juice
    🍲large saucepan
    🥄wooden spoon

  11. Step 11/12

    Continue boiling until the jam is thick and reaches a setting consistency, about 5 min more.

    🍲large saucepan
    🥄wooden spoon

  12. Step 12/12

    Ladle the hot jam into 4 sterilized jam jars and seal them immediately.

    🥄ladle
    🫙sterilized jam jar

Composition

Ingredients

Types

Fruit, Herbs and Spices

Ingredients

Forced rhubarb, Sugar, Dried hibiscus, Vanilla, Lemon juice

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free, Soy-free

Calories

50 kcal

Macro nutrients

Carbohydrates: 13g, Sugars: 12g, Fiber: 0.5g, Protein: 0.2g, Fat: 0g

Nutritional Information

Minerals

Potassium: 70mg, Calcium: 20mg, Manganese: 0.1mg

Vitamins

Vitamin C: 3mg, Vitamin K: 5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

kitchen scale, chopping board, chef's knife, large mixing bowl, wooden spoon, large saucepan, slotted spoon, ladle, sterilized jam jar

Appliances

stovetop

Type

Type

Type Of Dish

Condiment, Spread, Preserve

Occasions

Breakfast, Brunch, Afternoon tea, Baking

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British, English

Geographic

United Kingdom, Yorkshire

Various

Aspect

Texture

Thick, Spreadable, Soft, Glossy

Flavors

Sweet, Tart, Fruity, Floral, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 365 days (Store only unopened jars that were properly hot-filled and sealed.,Keep in a cool, dark, dry cupboard.,Discard if the lid is unsealed, bulging, leaking, mouldy or fermented.), fridge : 30 days (Refrigerate after opening.,Use a clean spoon every time.,Keep the jar tightly sealed.), freezer : 180 days (Freeze in freezer-safe containers with headspace.,Thaw in the refrigerator.,Do not refreeze after thawing.)