5 one cup (250ml) jars
Even though strawberries are the classic accompaniment with rhubarb, I find more assertive berries, like raspberries, to be better. I used a mix of many this time around, with black and red currants, raspberries, blackberries, and diced strawberries, just because I had some on hand. So use whatever you wish, and frozen berries work just as well.
Because rhubarb doesn’t have much pectin, and I don’t use commercial pectin, I’ll often add apple juice which helps the jam to set nicely.
3 pounds (1.25kg) rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
2 cups (250g) packed mixed berries, fresh or frozen
1 cup (250ml) water or apple juice
5 1/2 cups (1kg, plus 100g) sugar
juice of one lemon
pinch of salt
optional: 1 tablespoon kirsch
1. In a large pot, mix the rhubarb, berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.
Put a small plate in the freezer.
2. Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.
To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220F (104C).
3. Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.
Note: I don’t process most jams since I eat them within a few months and keep them in the refrigerator. If you wish to process them, check out
Source: David Lebovitz.Even though strawberries are the classic accompaniment with rhubarb, I find more assertive berries, like raspberries, to be better. I used a mix of many this time around, with black and red currants, raspberries, blackberries, and diced strawberries, just because I had some on hand. So use whatever you wish, and frozen berries work just as well.
Because rhubarb doesn’t have much pectin, and I don’t use commercial pectin, I’ll often add apple juice which helps the jam to set nicely.
3 pounds (1.25kg) rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
2 cups (250g) packed mixed berries, fresh or frozen
1 cup (250ml) water or apple juice
5 1/2 cups (1kg, plus 100g) sugar
juice of one lemon
pinch of salt
optional: 1 tablespoon kirsch
1. In a large pot, mix the rhubarb, berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.
Put a small plate in the freezer.
2. Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.
To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220F (104C).
3. Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.
Note: I don’t process most jams since I eat them within a few months and keep them in the refrigerator. If you wish to process them, check out
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