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Winemaking
Rhubarb is one of the most rewarding seasonal ingredients for homemade preserves. Its pleasant tartness perfectly balances the sweetness of sugar, creating a jam with a fresh, vibrant character. A touch of Browin pectin helps you achieve a thick, jammy set without long boiling, so the jam keeps its beautiful color and natural rhubarb aroma. It’s a simple way to capture the taste of spring in jars and enjoy it all year long.
Rhubarb Jam Recipe
Method:
- Wash the rhubarb, trim the ends, and cut the stalks into 1–2 cm pieces. There’s no need to peel if the skin is thin and attractive—it will give the jam a lovely color.
- Mix the rhubarb with the sugar and set aside for 30–60 minutes to release its juices.
- Tip the rhubarb into a large, heavy-bottomed pot. Cook over low heat until it starts to break down, stirring occasionally so it doesn’t stick.
- Sprinkle Jam Pectin into the hot rhubarb, stirring all the time. Keep stirring and bring to a boil.
- Ladle the hot jam into clean jars rinsed with hot water, then either invert them or process in a water bath for 25 minutes.
- You’ll see the final set after about 24 hours, so to check the jam’s consistency while cooking, do the "cold plate test": spoon about 1 teaspoon of jam onto a well-chilled plate (previously chilled in the freezer for 10–15 minutes), let it cool, or pop it in the fridge for 2 minutes.
Enjoy! ...because homemade is better!
