Rhubarb Jam, With Dried Apricots and Orange Juice
This rhubarb jam is one of these recipes that remind me of home. My mom has been making it for years every summer with rhubarb picked in the family garden. I love everything about it : smell, taste, texture…
I also love the vibrant pink-orange color! Even though, at first, I had to use brown sugar here – in Canada – because I couldn’t find crystallized sugar. Until my mom actually told me to use sugar cubes to replace it, I was happy to find this bright color again!
To make jam, it’s better to macerate all the ingredients together before cooking, to dissolve the sugar. This way, the fruits are going to soak the sugar and a syrup is going to form.
Check if the jam is cooked by putting a plate in the freezer and pouring a spoon of the jam onto it. If the consistency seems right to you, skim the foam to remove the impurities. Jam still thickens during a few days after being put in jars. If you notice that the jam is too liquid, you can re-cook it.
Sterilize the jars and lids in boiling water for 3 minutes. Turn them upside down on a cloth or a paper towel. When the jam is cooked, pour in the sterilized jars and close with the lid thoroughly, right away. Turn upside down – use gloves or a kitchen cloth not to burn yourself. Allow to cool down.
You can keep the jam for about 12 months in a cool, dry place. Store in the fridge once opened.
Rhubarb Jam
Ingredients
- 4 cups rhubarb 460 g – peeled and cut in cubes
- ¼ cup dried apricots 65 g – cut in cubes
- 4 tbsp orange juice 45 g
- 3 cups sugar cubes 410 g – or 1½ cups + 2 tbsp brown or crystallized sugar
Instructions
- In a pot, macerate all the ingredients together overnight so that the sugar dissolve.
- The next day, bring to a boil on medium heat, stirring with a wooden spoon from time to time.When it starts boiling, reduce to low-medium heat and simmer for about 40 minutes.
- When the jam is ready, skim the foam and pour in sterilized jars. Close with the lid straight away and turn upside down – don't burn yourself! Allow to cool down and store in a dry, cool place for up to 12 months. Refrigerate once opened.
