Rhubarb Jam

29. March, 2009

I love rhubarb jam, I use it on waffles, on yoghurt, on toast and wherever I can because it is very, very good for you. You can buy rhubarb jam in most supermarkets although it is usually absolutely packed with sugar and additives. The traditional recipe for homemade rhubarb jam is usually 1 kilogramme sugar and 1 kilogramme rhubarb. That is of course ridiculous. I did several versions of this jam and I found this one to be the best one. It doesn't contain any white sugar, just dates and agave nectar. Rhubarb is very healthy...it may benefit those with high cholesterol and it also provides a good source of vitamin C, fibre, potassium and calcium. Rhubarb also has been shown to have anti-cancer properties and might help in cutting down the risk of certain types of cancer. Eating fresh rhubarb regularly is regarded as having a positive effect on lowering blood pressure (just don't eat the leaves as they contain poison!!). It has antioxidant properties and it has been suggested that rhubarbs are anti-inflammatory, helping people with allergies breath easier after eating rhubarb.

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Rhubarb Jam...so good with lots of stuff
Comments: 2 2 comments

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Rhubarb Jam

Makes 400 millilitres (13½ fluid oz)

Ingredients

  • 350 grams (12¾ oz) rhubarb (stalks only), washed and chopped coarsely
  • 100 grams (3½ oz) dates, chopped coarsely
  • 35 millilitres (1¼ fluid oz) agave nectar
  • 1 teaspoon lemon juice
  • ½ teaspoon ground cinnamon

Preparation

  1. Wash and trim the 350 gram rhubarb. Chop coarsely.
  2. Chop the 100 grams dates coarsely.
  3. Place the rhubarb and the dates in a medium saucepan.
  4. Add the 35 millilitres agave nectar, 1 teaspoon lemon juice and ½ teaspoon ground cinnamon
  5. Turn the heat up and allow to simmer for 15-20 minutes.
  6. Every 5 minutes, stir the jam with a fork.
  7. Pour the jam boiling hot into sterilised glass jars (place the jars and lids in a saucepan, cover with water and boil for 10 minutes).

Tips

  • You can use maple syrup instead of the agave nectar.
  • If the jars are sterilised, the jam will keep for several weeks in the fridge.
  • You can freeze the jam as well, it keeps well in the freezer for several months. Freeze in plastic containers.
Tags Desserts, Miscellaneous, Side dish, Autumn, Cheap, Quick, Suitable for all seasons
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Comments about this recipe

Sue
20. May. 2012

I made this jam, and really like it. Once I read it, I just knew that it could be used as a template for other jams using tart fruit. I did so, making some adjustments: I had no dates, but figured that dried fruit is dried fruit, and used an equal weight of mixed dried fruit. Then, as I'm incredibly lazy, I decided to put the ingredients into my VitaMix, and boil the resulting mixture in a covered glass measuring cup in the microwave. I looked up some microwave rhubarb jam recipes to guesstimate the timing. Worked great. Even my rhubarb disliking husband liked the result.

Now, I know people who follow recipes will be offended by my cavalier attitude, and I apologize to you all. But can I convince you to try using this recipe as a template?

sigrun
21. May. 2012

Ha ha I like your thinking...what ever saves time and if the end result is satisfactory...then go for it. Glad you liked the jam :)