Rhubarb Jam w/ Rose Geranium & Raspberry Vinegar

What You'll Need

Ingredients:

2 1/2 pounds of fresh rhubarb
3 1/2 cups sugar
2 TBS raspberry vinegar (add more to taste)
4 fresh rose geranium leaves (add more to taste)

This jam is a gem, a rose, a spoonful of spring. It’s unique without calling attention to it’s difference, pink as a gentle sunrise, and nearly as captivating. Spoon it over ice cream for a treat worthy of the season, or savor it later in the year, when you want to recall the month of May, in all her flowers and her glory and her red, red stalks of rhubarb.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 

From Saving the Season, by Kevin West. A favorite.
Makes 2 1/2 pints.

Directions:

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

1. Prep Rhubarb & Combine w/ Sugar

Trim and discard the rhubarb leaves, and chop the rhubarb stalks into 1/2” pieces. Combine with the sugar in a mixing bowl, and set with the sugar to macerate for at least one hour, and up to overnight.

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

2. Begin cooking the jam 

Pour the rhubarb mixture into a jam pot, or other heavy-bottomed preserving pan. Bring to a boil over moderate heat.
Reduce until the jam is thickened.

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

3. Add Raspberry Vinegar 

Turn off the heat and stir in the raspberry vinegar.

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

4. Flavor the jam with Rose Geranium

Bruise the rose geranium leaves by squeezing them lightly in your fist, and grasp them by their stems. Trail them through the hot jam, until they lose their fresh color, about a minute.

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

5. Optional: Add more of either flavoring until desired taste 

Taste the jam, and add more vinegar if desired. You can also bruise and drag a few more leaves through the jam if you like at this point. It’s amazing how much flavor comes from this brief contact with the jam! Real lovers of rose geranium can also choose to put a small rose geranium leaf at the bottom of each jar before processing.

6. Fill Jars and Process

Ladle the hot jam into 5 prepared half pint jars, or other jars of your choosing, being sure to leave 1/4” headspace.  Secure the lids and process in a water-bath canner for 10 minutes.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.

 

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

Rhubarb Jam w/ Rose Geranium and Raspberry Vinegar

Enjoy!

Over to You

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