Description
This Rhubarb and Lavender Jam combines the tart brightness of fresh rhubarb with the delicate floral aroma of lavender, balanced by the sweetness of sugar and a hint of lemon. Perfect for spreading on toast, biscuits, or as a flavorful addition to desserts, this homemade jam delivers a unique and sophisticated taste experience and is straightforward to prepare in under an hour.
Ingredients
Scale
Main Ingredients
- 4 cups fresh rhubarb, chopped into small pieces
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon dried culinary lavender
- ½ teaspoon vanilla extract
- ½ cup water
Instructions
- Prepare Rhubarb and Lavender: Wash and chop the fresh rhubarb into small, even pieces to ensure consistent cooking. If using fresh lavender instead of dried, remove the lavender buds from their stems and rinse gently.
- Infuse Lavender: In a small saucepan, bring ½ cup of water to a gentle simmer. Remove from heat and add the dried culinary lavender to steep for 5 minutes. After steeping, strain out the lavender buds to prevent them from overpowering the jam.
- Combine Ingredients: In a large saucepan, combine the chopped rhubarb, granulated sugar, fresh lemon juice, lemon zest, and the lavender-infused water. Stir to mix all ingredients evenly.
- Cook Jam Mixture: Place the large saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce heat to low and let the jam simmer gently for 25 to 30 minutes, stirring occasionally to prevent sticking and encourage even cooking.
- Test for Doneness: To check if the jam is ready, place a small spoonful on a chilled plate and push it with your finger. If it wrinkles and holds its shape when pushed, the jam has reached the proper consistency.
- Add Vanilla Extract: Remove the saucepan from heat and stir in ½ teaspoon of vanilla extract to add a warm depth of flavor.
- Jar the Jam: Pour the hot jam into sterilized jars while still warm. Seal the jars tightly and allow the jam to cool down to room temperature.
- Storage: Store the jam in the refrigerator for up to 3 weeks. For longer shelf life, process the sealed jars in a water bath canner according to standard preserving guidelines.
Notes
- Use fresh rhubarb stalks for the best flavor and texture; remove leaves completely as they are toxic.
- Dried culinary lavender is preferred for consistency and ease, but fresh lavender can be used if properly prepared.
- Ensure jars are sterilized to avoid contamination and extend shelf life.
- Adjust sugar quantity slightly if a less sweet jam is preferred, but this may affect preservation.
- The water bath processing step is optional but recommended for shelf stability beyond refrigeration.
