Description
Make a naturally setting jam using fresh rhubarb and fragrant elderflower. This recipe relies on proper sugar and acid ratios for a thick set without commercial pectin.
Ingredients
Scale
- 1000 g rhubarb, trimmed and chopped
- 800 g granulated sugar
- Juice of 1 large lemon
- 4 large elderflower heads, stripped of florets (about 1 cup packed)
- 1 teaspoon unsalted butter (optional, to reduce foaming)
Instructions
- Combine the chopped rhubarb and lemon juice in a large, heavy-bottomed preserving pan.
- Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices, about 10 to 15 minutes.
- Add the granulated sugar to the pan. Stir constantly over low heat until the sugar completely dissolves. Do not let the mixture boil before the sugar dissolves.
- Increase the heat to bring the mixture to a rolling boil. A rolling boil is one that cannot be stirred down.
- Add the butter now, if using, to help break up surface foam. Skim off any foam that rises to the surface.
- Boil hard, stirring frequently to prevent sticking, until the setting point is reached. This usually takes 15 to 30 minutes, depending on the moisture content of the rhubarb.
- Test for the setting point using a chilled saucer (see Notes).
- When the setting point is reached, remove the pan from the heat. Stir in the elderflower florets. Allow the mixture to stand for 5 minutes to infuse the flavor.
- Remove the elderflower florets using a slotted spoon or fine-mesh sieve.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean.
- Seal the jars immediately with sterilized lids and process in a boiling water bath for 10 minutes for long-term storage, or store in the refrigerator if making a small batch for immediate use.
Notes
- To test for the setting point: Place a small plate in the freezer before starting. Drop a teaspoon of boiling jam onto the cold plate. Return it to the freezer for 30 seconds. Push the jam with your finger; if the surface wrinkles, the jam has reached the setting point.
- For best flavor, use elderflowers gathered on a dry, sunny day. Ensure you only use the florets, as the stems can impart a bitter taste.
- If you prefer a smoother jam, you can blend the cooked rhubarb slightly before adding the sugar, but this recipe works well with chunks.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert Spread
- Method: Stovetop Boiling
- Cuisine: British/European
Nutrition
- Serving Size: 2 tablespoons
- Calories: 85
- Sugar: 21 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 0.2 g
- Cholesterol: 0 mg