When rhubarb comes in season, I cannot resist making this delicious jam that is so good with so many things! Before going gluten free, it was perfect on toast or crackers. Now I have realized just how amazing it is with cheese, on a pork roast or over ice cream. I do have a recipe for spiced rhubarb bars that are to die for, but they do contain flour. Ask me for the recipe if you want it!
So start with some rhubarb, the redder the juicer! This amount was enough for 1/4 of the recipe, I didn’t want to make too much this time as I didn’t have time for canning. Wash it and chop it into 1/2 pieces.
Put rhubarb in a pot with brown sugar, lemon juice and spices. Let sit for 20-30 minutes to start extracting the natural juices out of the rhubarb. There! Now the hardest part is done! Feel free to pour a tea or relax outside with a good book!
You will know when it’s done when you can split the jam with a spoon and it stays like in the picture below:
So there you have it! I wish you could smell it as you read this because that is the thing that will tip you over the edge with the recipe. The sourness of the rhubarb mixed with the sweetness of the brown sugar and all of the spices must be something straight out of heaven!
Try it and let me know what you think 😁
Spiced Rhubarb Recipe
- 16 cups chopped rhubarb
- 5-7 cups brown sugar (depending on your sweet tooth)
- 1/4 cups lemon juice
- Cinnamon, nutmeg and ground cloves to taste
That is all! No pectin, no crazy ingredients. Just let cook down on low until it is nice and think (1-3 hours depending on size of rhubarb, amount of sugar and how hot your burner is) and enjoy the amazing aroma in your house!