Forced Rhubarb Jam by @ravneeteats

≈ 2h25

1 serving

🍎

1 kg

Rhubarb

🍬

500 g

Sugar

🍦

5 ml

Vanilla

🌸

2 g

Dried hibiscus

🍋

30 ml

Lemon juice

  1. Wash
    • forced rhubarb

    Wash and trim the forced rhubarb, then cut it into 2 cm pieces.

  2. Combine
    • forced rhubarb
    • granulated sugar

    Combine the chopped forced rhubarb and granulated sugar in a large mixing bowl.

  3. Stir
    • vanilla
    • dried hibiscus

    Stir in the vanilla and dried hibiscus, then cover the bowl.

  4. Step
    • forced rhubarb
    • granulated sugar
    • vanilla

    Macerate the rhubarb mixture for 120 min at room temperature until the sugar has drawn out juices.

  5. Transfer
    • forced rhubarb
    • granulated sugar
    • vanilla

    Transfer the macerated mixture to a large saucepan and bring it to a steady boil over medium-high heat.

  6. Stir

    Skim off any foam from the surface, then stir the jam regularly to prevent sticking.

  7. Boil

    Boil for about 20 min until the jam is thick and reaches a setting consistency, keeping the heat controlled to preserve the pink colour.

  8. Stir
    • lemon juice

    Stir in the lemon juice and boil for 2 min more.

  9. Spoon

    Spoon a little jam onto the chilled small plate and push it with a fingertip; it is ready when the surface wrinkles.

  10. Ladle

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

Forced Rhubarb Jam by @ravneeteats

≈ 2h25

1 serving

🍎

1 kg

Rhubarb

🍬

500 g

Sugar

🍦

5 ml

Vanilla

🌸

2 g

Dried hibiscus

🍋

30 ml

Lemon juice

Preparation Steps

  1. Step 1/10

    Wash and trim the forced rhubarb, then cut it into 2 cm pieces.

    🍎forced rhubarb
    🪵chopping board
    🔪chef's knife

  2. Step 2/10

    Combine the chopped forced rhubarb and granulated sugar in a large mixing bowl.

    🍎forced rhubarb
    🍬granulated sugar
    🥣large mixing bowl
    🥄wooden spoon

  3. Step 3/10

    Stir in the vanilla and dried hibiscus, then cover the bowl.

    🍦vanilla
    🌸dried hibiscus
    🥣large mixing bowl
    🥄wooden spoon

  4. Step 4/10

    Macerate the rhubarb mixture for 120 min at room temperature until the sugar has drawn out juices.

    🍎forced rhubarb
    🍬granulated sugar
    🍦vanilla
    🌸dried hibiscus
    🥣large mixing bowl

  5. Step 5/10

    Transfer the macerated mixture to a large saucepan and bring it to a steady boil over medium-high heat.

    🍎forced rhubarb
    🍬granulated sugar
    🍦vanilla
    🌸dried hibiscus
    🥄wooden spoon

  6. Step 6/10

    Skim off any foam from the surface, then stir the jam regularly to prevent sticking.

    🥄wooden spoon
    🥄ladle

  7. Step 7/10

    Boil for about 20 min until the jam is thick and reaches a setting consistency, keeping the heat controlled to preserve the pink colour.

    🥄wooden spoon
    🍽️small plate

  8. Step 8/10

    Stir in the lemon juice and boil for 2 min more.

    🍋lemon juice
    🥄wooden spoon

  9. Step 9/10

    Spoon a little jam onto the chilled small plate and push it with a fingertip; it is ready when the surface wrinkles.

    🍽️small plate

  10. Step 10/10

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

    🥄ladle
    🫗jam funnel
    🫙sterilized jam jar

Composition

Ingredients

Types

Flavoring, Herbs and spices, Fruit

Ingredients

Rhubarb, Sugar, Vanilla, Dried hibiscus, Lemon juice

Notes

Rhubarb (forced rhubarb, amount not given), Sugar (roughly one-to-one with rhubarb, or less to taste), Vanilla (amount not given), Dried hibiscus (added to lift the colour, amount not given), Lemon juice (used to finish, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soy-Free

Calories

42 kcal

Macro nutrients

Carbohydrates: 10.5g, Sugars: 10.1g, Fiber: 0.4g, Protein: 0.2g, Fat: 0.1g

Nutritional Information

Minerals

Potassium: 38mg, Calcium: 19mg, Iron: 0.2mg

Vitamins

Vitamin C: 3mg, Vitamin K: 2mcg

Preparation

Time Information

Preparation

2 hours 0 minutes

Cooking

25 minutes

Overall

2 hours 25 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chopping board, chef's knife, large mixing bowl, wooden spoon, ladle, jam funnel, sterilized jam jar, small plate

Appliances

Stove

Type

Type

Type Of Dish

Condiment, Spread, Breakfast

Occasions

Spring, Breakfast, Afternoon tea, Gift giving

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British

Geographic

United Kingdom, Yorkshire

Various

Aspect

Texture

Thick, Spreadable, Soft, Glossy

Flavors

Tart, Sweet, Floral, Fruity, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 365 days (Store unopened properly sealed jars in a cool, dark and dry cupboard.,Use sterilized jars and lids.,Check the seal before storing.), fridge : 30 days (Refrigerate after opening.,Use a clean spoon each time.,Keep the jar tightly closed.), freezer : 180 days (Freeze in freezer-safe containers with headspace.,Thaw in the refrigerator.)