April Can Jam: Rosemary Rhubarb Jam

rhubarb/sugar/rosemary

Despite having known about the April Can Jam challenge for more than a month (I helped pick the topic, after all), I still waited until the VERY last minute to make my jam. What can I say, I’m motivated by deadlines (although I do sometimes wonder what it would be like to have a bit of daylight with which to take my photos).

rhubarb stalks

Happily, all the time I invested in delaying the actual making paid off, because when I finally went to the kitchen, I knew exactly what I wanted to do. Rhubarb. Rosemary. Sugar. A bit of lemon. Oh yes.

I’ve been smitten with the flavor of rosemary since I was in high school. We had several large bushes in our front yard and I would often grasp one of the fragrant fronds as I walked down the driveway on my way out of the house, to carry the scent with me. I’ve often wished that I had followed the lead of our neighbor, who would snip an armful to float in her bathwater.

squeezing lemon

I know that a lot of people struggled with this particular challenge, because it was at once very specific and yet totally open. However, I’ve loved seeing all the ways that people have applied herbs to their pickles and preserves. I do hope this will lead to further herbal experimentation (pure thoughts, kids) as we move into the heart of the canning season.

jarred jam

Rosemary Rhubarb Jam

Yield: 3 Half Pints

Ingredients

  • 4 cups chopped rhubarb
  • 3 cups sugar
  • 2 generous fronds of rosemary
  • 2 lemons, zested and juiced

Instructions

  1. In a large, non-reactive pot, combine the rhubarb, sugar, rosemary and lemon juice.
  2. Stir so that the sugar coats everything evenly and let it sit for 30-45 minutes, until it looks juicy. Place pot on the heat bring to a bubble. Cook until the rhubarb has broken down (7-10 minutes).
  3. Let the jam boil for 2 minutes and remove the pot from heat (with a batch this size, it is very easy to overcook the jam).
  4. Add the lemon zest and stir to combine.
  5. Remove the rosemary fronds.
  6. Pour jam into prepared jars.
  7. Wipe rims, apply lids, screw on bands and process in a boiling water canner for 10 minutes.
  8. When time is up, remove jars to a towel-lined countertop and let cool.
http://foodinjars.com/2010/04/april-can-jam-rosemary-rhubarb-jam/

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67 Responses to April Can Jam: Rosemary Rhubarb Jam

  1. 51
    Jacqui Baiardo says:

    I’ve just made, from my second year of growing rhubarb, your Rosemary Rhubarb Jam. OMG!!
    Can’t wait to try it on warm scones or over vanilla ice cream! Thank you!

  2. 52

    […] couple years ago I came across a recipe for Rosemary Rhubarb Jam. And here comes a dirty little secret… I have a jam obsession. Not to eat it (although it is […]

  3. 53

    […] me, making the most of late spring’s bounty means making lots of RHUBARB recipes, like rhubarb-rosemary jam (which I plan to try as the sauce for some slow-cooked Country Time pork shoulder), roasting […]

  4. 54

    Giving this another go tonite. Jarlifter in upright position. Apron protecting the bosom. Added a glug of gin to complement the rosemary.

  5. 55

    Forgot to mention, my previous attempt, more sauce than jam, made an INSANE Greek yogurt semifreddo!!

  6. 56
    Annie says:

    I just made a batch of this because nothing else in my garden is quite ready to process. Also, I just kept staring at the rhubarb and couldn’t bring myself to make yet another crumble. THIS IS AMAZING. It was easy and sooo good. I made a second batch immediately and finally polished off my rhubarb. Thanks for the inspiration.

  7. 57
    Niina says:

    This might be a silly question, but do you add water (or any other liquids besides lemon juice) when making this recipe? Thanks. niina

    • 57.1
      Marisa says:

      Nope, no need to add any additional liquid. The sugar and heat will pull liquid out of the rhubarb and it will be plenty juicy.

  8. 58
    niina says:

    thanks, Marisa, I realized that once the mixture stood in sugar for a bit :). Could you help me with another question, please? I did this batch and a batch of your orange rhubarb butter yesterday. All cans have sealed, but both batches remain liquid and do not appear to thicken up. It’s that normal, or did I do something wrong? Can I add pectin to help them set?
    thanks!
    the canning newbie

  9. 59
    Rhubarb | says:

    […] Both of these preserves are amazing and go so well with some fancy crackers and fresh soft goat cheese. The recipes I used were from the book but I found similar recipes on her website which sound delicious as well: Marisa’s Rhubarb Chutney recipe can be found here and her recipe for Rosemary Rhubarb Jam can be found here. […]

  10. 60
    Pat Mallett says:

    Mmmmm…this sounds yummy! Would you mind if I share it? I hope to make some rhubarb jam and would never have thought to add rosemary! Can’t wait to try it~

    Hugs,
    GraceinAZ
    (Pat M)

Trackbacks/Pingbacks

  1. It Must Be Rhubarb Season - Rosemary Rhubarb Chicken Recipe - Paula Stephens - May 26, 2014

    […] couple years ago I came across a recipe for Rosemary Rhubarb Jam. And here comes a dirty little secret… I have a jam obsession. Not to eat it (although it is […]

  2. Did you eat your fill of local STRAWBERRIES? « Fair Food Philly - June 5, 2014

    […] me, making the most of late spring’s bounty means making lots of RHUBARB recipes, like rhubarb-rosemary jam (which I plan to try as the sauce for some slow-cooked Country Time pork shoulder), roasting […]

  3. Rhubarb | - July 15, 2014

    […] Both of these preserves are amazing and go so well with some fancy crackers and fresh soft goat cheese. The recipes I used were from the book but I found similar recipes on her website which sound delicious as well: Marisa’s Rhubarb Chutney recipe can be found here and her recipe for Rosemary Rhubarb Jam can be found here. […]

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