Rhubarb and Apple Jam

Name: Rhubarb and Apple Jam
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 jars
Cuisine: Canadian
Ingredients: 500 g rhubarb (trimmed and chopped); 500 g apples (peeled, cored, and chopped); 2 cups granulated sugar; 1 tbsp lemon juice (freshly squeezed); 1 tsp vanilla extract

50 min 4 jars Easy

All Recipes

A delightful spread combining the tangy taste of rhubarb with the sweetness of apples, perfect for your morning toast.

Prep

10 min

Cook

40 min

Total

50 min

Servings

Difficulty

Easy

Rhubarb and apple jam is a classic spread that captures the essence of spring and fall in a jar. The tartness of rhubarb pairs beautifully with the natural sweetness of apples, creating a balanced flavour profile that's perfect for spreading on toast, scones, or even serving alongside cheeses. Making your own jam at home is not only rewarding but also allows you to control the ingredients, ensuring a fresh and natural product. With just a few simple steps, you'll have a delicious homemade jam that can be enjoyed immediately or stored for future use.

Instructions

Prepare the fruit

In a large pot, combine the chopped rhubarb and apples. Stir in the sugar and lemon juice. Let it sit for 15 minutes to allow the fruit to release its juices.

Pro tip: This step helps in softening the fruits and prevents them from sticking to the pot.

Cook the mixture

Place the pot over medium heat and bring the mixture to a simmer. Cook for 30-40 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens.

Pro tip: If the mixture starts to stick, lower the heat slightly.

Add vanilla

Stir in the vanilla extract during the last 5 minutes of cooking for a fragrant finish.

Check the consistency

To test the jam's consistency, place a small spoonful on a cold plate. If it wrinkles when pushed with your finger, it's ready.

Pro tip: If not set, continue cooking for a few more minutes and test again.

Sterilize jars

While the jam is cooking, sterilize your jars and lids by boiling them in water for 10 minutes. Let them dry on a clean towel.

Pro tip: Proper sterilization prevents spoilage and extends shelf life.

Fill the jars

Carefully ladle the hot jam into the prepared jars, leaving 1/4 inch (0.5 cm) headspace. Wipe the rims clean, seal with lids, and let cool to room temperature.

Pro tip: Ensure the jars are still warm when filling to prevent cracking.

💡

Tips & Tricks

Use fresh, ripe rhubarb stalks for the best flavour.
Ensure jars and lids are sterilized before use to preserve the jam longer.
Add a pinch of cinnamon for a warm, spicy note.
This recipe can easily be doubled for a bigger batch.

Frequently Asked Questions

Comment faire la confiture de rhubarbe?

Combine chopped rhubarb and apples with sugar and lemon juice, simmer until thick, then jar.

Quelle est la différence entre compote et confiture?

Compote is a chunky fruit sauce, often less sweet, while jam is a thicker, sweetened spread.

Peut-on utiliser du miel à la place du sucre?

Yes, but it will alter the flavour and consistency. Adjust the quantity as honey is sweeter.

Comment savoir si la confiture est prête?

Test by placing a spoonful on a cold plate. If it wrinkles when touched, it's ready.

Comment conserver la confiture maison?

Store in sterilized jars in a cool, dark place for up to a year. Refrigerate after opening.

Serving Suggestions

Serve this rhubarb and apple jam with your favourite breakfast breads or pastries. It pairs wonderfully with a sharp cheddar or creamy brie, making it versatile for breakfast and cheese boards alike. Store your jam in a cool, dark place for up to a year. Once opened, keep it refrigerated and consume within a month for the best flavour. If you wish to prepare it ahead, simply can the jam using a water bath method for long-term storage.

Nutrition per serving

200

Calories

Protein

Fat

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