Rhubarb Preserve. Vegan Jam Recipe.
This is my favourite jam.
Homemade Vegan Rhubarb Jam.
Homemade vegan rhubarb jam is a great way to use up gluts of summer fruit, making jams and preserves from scratch is also a great way to save some money too, as homemade is always going to be cheaper than shop bought. Perhaps, more importantly, making your own means you are in control of the ingredients. You know just what goes into your jam/preserve.
This recipe is an old family favourite and tastes amazing. Rhubarb is a naturally very tart tasting fruit which means that this recipe doesn’t taste quite as sweet as some other fruit jams, which is a good thing in my opinion. You can add extra sugar, or a little honey to sweeten it to your own taste.
Rhubarb used to be primarily a summer fruit but it is now available year-round thanks to greenhouse grown varieties. Greenhouse rhubarb tends to be a much more vibrant red colour than the outside grown type, this makes for a very intensely coloured jam.
Rhubarb is a fruit that is naturally low in pectin. Pectin is a vital ingredient if you want your rhubarb jam to set and so the addition of an acid in the form of lemon juice is essential. If you don't add the lemon then your jam just won't set.
- 4 1/2 lbs rhubarb, sliced
- 2 lbs granulated sugar, or preserving sugar
- 3 large lemons, juiced
- 1 tsp dried ginger
- 2tbs runny honey
- 1 large eating apple, peeled, cored and sliced
Instructions for Making Vegan Rhubarb jam.
- Wash and trim the rhubarb stalks, if the rhubarb is young and tender it's fine to use as it is. If you have the slightly older, more mature rhubarb stalks you will need to peel them to remove the tough outer layer. Take a sharp knife and starting at the thicker end of the stalk peel in half-inch strips, you should find that the skin comes away in one piece all the way down the stalk. Cut the stems into small pieces approximately one inch in length. Weigh these pieces, they should come around 3lbs. Peel, core and slice the apple and add to the rhubarb.
- In a wide, shallow bowl layer the rhubarb and apple with the sugar and then add all of the lemon juice. Cover with a clean cloth and leave to soak overnight. It's best to use a china or plastic bowl for this as a metal one would leave behind a faint metallic taste to the soaked fruit and might even spoil the whole batch of jam.
- In the morning put the contents of the bowl into a heavy based pan, be sure to scrape out any of the thick juices from the bowl. The pan should ideally be stainless steel and wide in relation to the depth as this helps the rapid evaporation of the rhubarb jam mixture and allows for quick boiling too. Bring the rhubarb jam to the boil and boil rapidly until setting point has been reached. The best way of testing the setting point is with a thermometer but the way my mother taught me works just fine. In a saucer or small plate put some cold water, drop a spoonful of the rhubarb jam mixture onto the plate, as it cools it should form a wrinkle if you push it gently with your finger. Make sure that it has cooled a little before you touch it - hot jam burns like the devil.
- Once you are sure that setting point has been reached remove the jam from the heat. Leave the rhubarb jam to cool for at least twenty minutes, remove any scum floating on the surface with a slotted spoon.
- Pour the jam into clean, sterilised jars, top with waxed paper and a close-fitting lid. This jam will keep for 4-5 months.
Rhubarb jam Makes an Excellent Homemade Gift.
Jam is a great thing to make with children, as long as an adult supervises the boiling stage. I’ve found that homemade rhubarb jam makes an excellent gift as it is quite hard to find in the shops.
Make an attractive cloth cover and maybe a nice rustic looking personalised label for the jar. Let the children make a batch for their grandparents. Happy jam making, I know that you will love this rhubarb summer jam as much as I do.
© 2010 Galaxy Harvey