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).
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.
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.
Rosemary Rhubarb Jam
Ingredients
- 4 cups chopped rhubarb
- 3 cups sugar
- 2 generous fronds of rosemary
- 2 lemons zested and juiced
Instructions
- In a large, non-reactive pot, combine the rhubarb, sugar, rosemary and lemon juice.
- 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).
- 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).
- Add the lemon zest and stir to combine.
- Remove the rosemary fronds.
- Pour jam into prepared jars.
- Wipe rims, apply lids, screw on bands and process in a boiling water canner for 10 minutes.
- When time is up, remove jars to a towel-lined countertop and let cool.
I had to cook it longer as I used frozen rhubarb that had a much higher liquid content. I thickened up nicely but I think I will use less lemon juice on the next batch to reduce the lemon flavor and let the rhubarb take command.
That all sounds reasonable!
Delicious – perfect combo of flavors. The rosemary comes through perfectly and does not overpower. This jam is quite tart for me. I would reduce the amount of lemon juice next time. We used this jam with cream cheese on crackers— perfection!!!!
So glad you like it!
Hello. Thanks for this recipe. Normally you’re supposed to turn off the heat and remove the lid after the processing time and let stand for 5 minutes in part of the processing time. I wonder if you forgot to mention this step. Also, is it supposed to be 1/4 or 1/2 inch headspace? Thanks again. I love your page
Thank you. I am aware of that practice. This post is over a decade old and that wasn’t current practice when I wrote this recipe. I’ve not had a chance to update it. And 1/2 inch headspace.
I made this last night, The batch was a small yeild – Approx 3 cups and the boil time was longer than noted in the recipe to reach set point. We don’t water bath where I live so I used hot, sterile jars. All jars sealed and the jam has a lovely set.
The flavours are delicious! The rhubarb flavour is mild – perhaps because I peeled my rhubarb. The rosemary is lovely and punchy. My taste buds were doing a dance this morning when I sampled the end result.
I’m looking forward to gifting a small jar or two to family and friends this year.
Thank you for sharing
So glad you like it.
What size jars please? Is the 10 minutes for sea level?
This jam can be canned in pints, half pints, or quarter pints. The processing time is at sea level. If you live above 1,000 in elevation, you need to adjust your processing time.