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.

Ingredients

Servings

Jam Ingredients

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

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

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.

Pit Boss Grills Affiliate Partner

Pit Boss Grills

We proudly partner with Pit Boss Grills. Upgrade your BBQ game with their top-quality pellet grills, smokers, and accessories.

Shop Now →

More Recipes

easy

15 min

Ingredients

Jam Ingredients

Instructions

Prepare the fruit

Cook the mixture

Add vanilla

Check the consistency

Sterilize jars

Fill the jars

Tips & Tricks

Serving Suggestions

More Recipes

High-Protein Scrambled Eggs Breakfast Plate

Spicy Scrambled Eggs with Jalapeño and Chili Crisp

Café-Style Fluffy Scrambled Eggs

Classic Quiche Lorraine with Tenderflake Pastry

Overnight Breakfast Strata for a Crowd

Creamy Cheese Grits with Sharp Cheddar