recipes
July 2, 2024

Rhubarb jam

Rhubarb jam? so delicious!

Rhubarb jam on a fresh bread roll? and the morning is saved! Many beautiful childhood memories depend on this taste. You want to have him again? Then we show you how to make the homemade jam from fresh rhubarb.

Do you have to peel rhubarb for jam?

Of course it is up to you whether you want to peel the rhubarb for the jam or not. If you leave the bowl on, you get a more intensive, red color in the jam. But rhubarb stems have one firm, fibrous skinthat can interfere with processing and eating.

And there's good reason to peel rhubarb from a health point of view, because the shell contains a lot oxalic acid, which can cause poisoning in large quantities.

also binds calcium, magnesium and iron, These complex compounds can only be partially absorbed by the intestinal mucosa. That's why you should Always neutralize rhubarb with dairy products, This can be done, for example, by eating cream cheese, cottage cheese or margarine with rhubarb marmalade.

You have to pay attention to the rhubarb peel: Before peeling, first remove the leaves from the rods and rinse the stems thoroughly under running water. Then grasp the hard fibers at the end of the rods with the knife and peel off lengthwise until all fibers are removed.

Can you freeze rhubarb for jam?

You can wonderfully freeze fresh rhubarb and then process it later for jam. The advantage: you can always prepare fresh rhubarb jam all year round. If you work with frozen rhubarb, the beautiful red color is retained. Peel the rhubarb and cut into pieces to freeze. Then freeze the pieces spread side by side and later transfer to a freezer bag, so that they can freeze through. So you can freeze rhubarb.

Our tip: Process a portion of your fresh rhubarb straight to rhubarb compote, rhubarb chutney and rhubarb jam and freeze the remainder to try delicious rhubarb recipes throughout the year.

What to do if rhubarb jam gets too sour?

If your rhubarb jam gets too sour and you do not want to add any more sugar, you can cook on 1 kilogram of rhubarb in the jam while cooking Add half a teaspoon of soda, It binds the excess fruit acid and makes the jam milder. This procedure has several advantages: firstly, you do not taste the natron and on the other you also save sugar.

Rhubarb jam without (gelatinizing) sugar? Is that possible?

Gelling sugar, of course, can easily be replaced by ordinary sugar. It is essential to observe the mixing ratio 1: 1. On 1 kilogram of rhubarb then come 1 kilogram of sugar.

If you want to completely avoid sugar, you have to go another way. That it works, shows Sandra of mydailygreen.de in her recipe for quick jam without sugar. For fresh jam instead of sugar, you simply use a dash of lemon juice, dates or honey in the blender. Then everything is crushed until a mus arises. For thickened marmalade, Sandra grabs apples that thicken the jam a little and takes to sweet dates. Vanilla, cocoa or cinnamon add flavor to the whole thing.

For sweetening without sugar incidentally also rice syrup or stevia come into question.

Can you prepare rhubarb jam without cooking?

Again, Sandra has a solution: Her raw-jam comes without refined sugar does not need to be heated. The principle: The Chia seeds thicken the jamwithout having to heat it up. Of course it also works with rhubarb jam.

But attention: Raw marmalade is by far not as long-lasting as purchased jam from the supermarket. You should therefore cook several times smaller portions of rhubarb and freeze it.

Rhubarb jam with unusual ingredients

There are many ways to turn a simple rhubarb jam into something very special. For that you can experiment with the most different ingredients. Here is just a small selection: