Rhubarb is one of my favorite fruits or vegetables – whatever you call it. And now in the season I eat a lot and prepare also for later. So one of my favorite conservation for fruit is jam. Jam I can not only spread on my paleo bread when I have it sometimes but also use for ice cream. Lovely vanilla or almond ice cream with rhubarb jam on it…. that is heaven!
Rhubarb jam is easy to make. I prepared it with honey because without it would be really really sour. And to give it even a more interesting taste I added some fresh vanilla and some Amaretto. The alcohol goes out if you add the Amaretto just before the end of cooking. Of course there is sugar in but it’s so minimal that I think our sugar free body can deal with it 😀
- Wash the rhubarb and cut into small pieces.
- Transfer the rhubarb into a cooking pot and add the honey, Amaretto and the pectin.
- Let all cook until soft. Stir from time to time that the jam doesn't stick on the bottom of the pot.
- Pour the hot jam into jam glaces with a screw cap. Turn them upside-down for 5 minutes and then back on the right side.
- Let the jam glaces cool out completely and then store in your pantry.
My jams are perfect even two years later. Some think the sugar is doing the conservation but it's much more important that the jam glaces are really clean. I put boiling water in them before using for jam and dry the glaces with paper towel.
I like to add some flavor as well to the jam. I used this year in one patch a banana (just one, otherwise the jam would be too sweet). In this patch I added some Amaretto to give the almond taste. The alcohol fades away while cooking.
For further information:
Information about rhubarb
18 recipes for rhubarb
