Rhubarb lends itself so well to jam and jelly recipes you wonder why they’re not sold in supermarkets. Here are two rhubarb jam recipes that are extra easy–no thermometer, no pectin, just stir!
2 pounds chopped, raw rhubarb
8 3-inch strips lemon peel, about 1/4-inch wide (no white pulp, just yellow peel)
1/2 cup water
2-1/2 cups sugar
Combine rhubarb, lemon peel and water in a heavy, non-aluminum 4-quart saucepan. Bring to a boil, reduce heat to a simmer, cover and cook gently for 30 minutes. Stir often. Turn up the heat and begin adding sugar 1/2 cup at a time, waiting for the liquid to return to the boil before adding more. continue cooking over a high heat, stirring constantly. If the jam begins to splatter, turn the heat down slightly. Cook and stir until the jam thickens and reduces to about 3 cups (about 20 minutes).
Remove from heat and fill hot, sterilized 1/2-pint jars to within 1/8-inch of the top. Wipe rims clean, attach new lids and screw caps on tightly. Invert jars to the count of “5” or process in a boiling water bath for 10 minutes. Makes 3 cups. (Note: Make only single batches. Don’t try to double or triple the amount).
Rhubarb Ginger Jam: Before cooking rhubarb, add 2 slices fresh ginger root (the size of a quarter). Begin cooking. Remove ginger root slices before adding sugar. At the end of the cooking period (when it’s getting good and thick) add 1/3 cup thinly sliced crystallized (candied) ginger.
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